Katarina is a food writer and photographer with a Chemistry PhD from the University of Oxford. She combines her love of baking and passion for endless experimentation in developing delicious recipes suitable for a range of dietary requirements, with an emphasis on gluten free and vegan bakes.
Her debut cookbook Baked to Perfection, published by Bloomsbury in 2021 delves into the science behind successful gluten free baking, showing that while the Chemistry of baking (and especially baking without gluten) is important, it is in no way intimidating or difficult to understand. And most importantly, it is that scientific understanding that will give your bakes that “I can’t believe this is gluten free” taste and appearance.
Baked to Perfection was the winner of the Fortnum & Mason 2022 Debut Cookery Book of the Year, as well as being on The Guild of Food Writers Specialist Subject Award 2022 and a finalist in the IACP Awards 2022.
Her latest cookbook, The Elements of Baking, published by Yellow Kite in 2024 was a Sunday Times Bestseller. It is an in-depth (and enthusiastically nerdy) guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan. With an abundance of mouth-watering recipes together with actual quantitative rules that you can use to convert any recipe into whatever version you fancy, The Elements of Baking will transform the way you think about ingredients.
The Elements of Baking was the winner of The Guild of Food Writers Specialist Subject Award 2025, shortlisted for the Fortnum & Mason 2025 Cookery Book of the Year and nominated for a James Beard Foundation Book Award 2025.
