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.
PRE-ORDER YOUR COPY
With SPECIAL PRICE of 49 EUR (Regular Price: 69 EUR)
Offer available until October 1st, 2021!
ABOUT THE BOOK
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 gelatinor butter in vegan recipes? Or replace gluten in shortbreads and chouxpastry? 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. Ingredients being presented both in percentages (%) and grams help you to better understand and adapt recipes easier.
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.
“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, Romania
“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
Language: Bilingual [English & French]
Size: 21,6 x 27,7 x 2,1 cm
Hardcover: 220 pages
Weight: 1,6 kg
You can pre-order your copy with a special price of just 49 EUR (regular price 69 EUR). Offer available until October 1st, 2021!
Shipments worldwide are available for 15 EUR.
First shipments will start from October 2nd, 2021.