Kirjahaku

With its "baking 101" approach, Cookies for Everyone has something for every baker - naturally gluten-free recipes, with the option of making them vegan or nut-free with quick and easy ingredient swaps, even including instructions for baking at any altitude. With a Tips and Tricks section at the beginning of each chapter to walk readers through key steps and techniques, Mimi Council's clear and easy instructions cover everything from basic cookies to sandwich cookies and biscotti. And for anyone who thinks more sophisticated cookies (such as macarons and Florentines) are impossible to make at home, let alone gluten-free or vegan, think again -- Mimi

One of the most common allergens after dairy and peanuts, eggs are often thought to be a necessity in baking. But what eggs do contribute to your sweets—fat, flavour, structure, fluffiness, moisture—can actually be found in countless alternative ingredients that are easy to find. And with meticulous experimentation, Mimi Council has tested them all: aquafaba (the liquid in a can of chickpeas) for fluffiness, yoghurt for flavour and structure, corn-starch for thick and creamy custards and more. Explaining the role that eggs—and other powerhouse ingredients—play in baking, Mimi ensures that readers understand exactly how and why her recipes work. From classics like Blueberry Muffins and Chocolate Chip Cookies, to original creations like Orange Cardamom Loaf Cake, Lemon Poppy Seed Biscotti and Raspberry Rhubarb Tart, these desserts are flawless. Colourful photographs and easy substitutions for vegan, gluten-free and nut-free bakes make this book a diet-friendly delight.