"If you could buy just one book on gluten-free baking, my pick would be Baked to Perfection . . . It is that good." --Bon Appetit

"A really lovely book . . . utterly gorgeous photographs . . . an enormously helpful guide to baking in general, frankly, and gluten-free baking in particular." --Nigella Lawson

"Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable." --Julie Jones, author of The Pastry School

"Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." --Erin Jeanne McDowell, author of The Fearless Baker

"Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." --Juliet Sear, author of The Cake Decorating Bible

"Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten." --Tessa Huff, author of Layered

"A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this." --Publishers Weekly

"With humor and wit, [Cermelj] explains everything readers need to know to make their own successful gluten-free treats . . . With intelligent instruction and beautiful visuals, Cermelj shows readers that gluten-free baked goods can be moist, tasty, and satisfying." --Booklist