ADAPT | A Unique Pastry Concept by Richard Hawke. (Distribución 10 octubre)

ADAPT - A Unique Pastry Concept is the first professional pastry book of Chef Richard Hawke published by ICEP Publishing. In this 220 pages book written in English & French, Richard invites you into the world of GLUTEN, GLUTEN-FREE, LACTOSE-FREE and VEGAN pastries, step-by-step revealing his new, revolutionary pastry concept – ADAPT. ABOUT THE BOOK In...

ADAPT - A Unique Pastry Concept is the first professional pastry book of Chef Richard Hawke published by ICEP Publishing. In this 220 pages book written in English & French, Richard invites you into the world of GLUTEN, GLUTEN-FREE, LACTOSE-FREE and VEGAN pastries, step-by-step revealing his new, revolutionary pastry concept – ADAPT.

ABOUT THE BOOK

In a fast-changing world, to ADAPT is a key skill to acquire. New dietary requirements demand new ingredients, new concepts and techniques. This book describes how to use these concepts to adapt pastry recipes.

“I am delighted to share my creations, providing information to assist both professionals and experienced home bakers in the quest to adapt recipes for gluten-free, lactose-free and vegan ingredients.” says Richard Hawk - Author.

The book is structured in different sections:

INGREDIENT UNDERSTANDING SECTION
Our journey starts with explaining the role of ingredients in recipes, a whole Theory Section starting with classic ingredients used in pastry, like gelatin, eggs, butter, to plant-based options like different types of pectins, proteins, etc. You want to make a shortbread without lactose? Replace gelatin or butter in vegan recipes? Or replace gluten in shortbreads and choux pastry? Perhaps macarons without egg whites? There is no shortage of advice. Richard explains the why and how of ingredients and their interactions.  

 BASE RECIPE SECTION  

This section of the book guides you through over 200 base recipes presented in 4 different options. You will have gluten, gluten-free, lactose-free and vegan versions of shortbreads, sponges, choux pastry, creams, fruit-coulis, mousses, glazes and enrobing, making it easy to translate your most used recipes into versions adapted to each food intolerance. 

NEW, COMPARATIVE RECIPE DESIGN
The new concept of recipe presentation with a comparative layout, helps you understand the differences between gluten, gluten-free, lactose-free and vegan options.

% + g

Ingredients being presented both in percentages (%) and grams help you to better understand and adapt recipes easier. 

INSPIRATION SECTION | SIGNATURE CREATIONS 

The final section of the book – RECIPE INSPIRATION is dedicated to Richard’s beautiful signature creations presented in a simple, elegant style, aiming to inspire you to create unique desserts using basic recipes.

This book is available in Hardcover format.

• Language: Bilingual [English & French]  
• Size: 21,6 x 27,7 x 2,1 cm 
• Hardcover: 220 pages 
• Weight: 1,6 kg 
• ISBN: 978-606-95293-0-0 

Tiempo de envío:

Lima de 12 a 48h.

Provincia: de 2 a 3 días

Se envia por Olva Courrier o Shalom dependiendo el peso del producto.