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Book "ADAPT | A Unique Pastry Concept" by Richard Hawke
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ADAPT - A Unique Pastry Concept is the first professional pastry book of Chef Richard Hawke published by ICEP.
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.”
Richard Hawke, Author
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.
SPECIFICS:
- 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
SHIPPING:
- Shipment available worldwide
- Shipping cost is calculated on check-out, depending on the destination country and shipping option you choose.
- Please be aware that shipping restrictions and delays for certain countries might apply due to Covid-19 restrictions.
PUBLISHED BY:
For volume discounts please contact ICEP PUBLISHING:
- Gramont Street No. 38, Sector 4, Bucharest, Romania
- Tel: +40 773 797 075
- E: books@icephotelschool.com
RICHARD HAWKE
PASTRY CHEF
GLUTEN-FREE EXPERT
PROFESSIONAL EXPERIENCE
2016 - Present: Pastry Consultant & Instructor for renowned School and Clients:
Schools: ICEP HOTEL SCHOOL (Bucharest, Romania), INBP (Rouen, France), Atelier by Australis (Sydney, Australia), Cordon Bleu (London, UK), Bishulim Culinary School (Tel Aviv, Israel).
Clients: Natacha Pacal (Bratislava, Slovakia), Rose Léon (Casablanca, Marocco), The Cake (Kiev, Ukraine).
2012-2016: International Teacher for ÉCOLE NATIONALE SUPÉRIEURE DE LA PÂTISSERIE (ENSP), ALAIN DUCASSE EDUCATION, FRANCE
Before 2008: Head Pastry Chef | Lyon, France | Sydney, Australia
“Richard is an incredible teacher with the capacity to translate complex concepts into simple, easy to understand pastry language.
I am honoured to contribute to bringing to light his brand-new pastry concept in the form of this beautiful book, a deep dive into the future of pastry: gluten-free, lactose-free and vegan.”
Suzanne Nuridsany
Co-Founder ICEP HOTEL SCHOOL
“This book is elegant, avantgarde, simple and well structured, will mark a “before and after” in the history of pastry.
These methods will set a new path for many pastry chefs to follow in the coming years. Enjoy the generosity and excellence Richard offers us right now, because in a few years we will realise how this book has revolutionised pastry techniques and thinking.”
Toni Rodriguez
Vegan Pastry Specialist
"It is certainly a future best seller for the pastry industry.”
Co-Founder of CJSJ - Chef Soriano Joaquin shares his thoughts on the book “ADAPT - A Unique Pastry Concept”:
“This book is clearly a must have in your collection or even to use daily in pastry production. In this book there is absolutely no room for doubt and Richard’s Research & Development is clearly felt in the recipes. It is certainly a future best seller for the pastry industry.”
