ADAPT – A Unique Pastry Concept by Richard Hawke
Professional pastry and chocolate books — curated for working chefs.
Made in Romania 🇷🇴
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About this book
Technique you can take straight to the bench.
ADAPT — A Unique Pastry Concept is the first professional pastry book by Chef Richard Hawke, published by ICEP. In 220 pages written in English and French, Richard invites you into the world of gluten, gluten-free, lactose-free and vegan pastry, revealing step by step his concept: how to adapt a recipe to new dietary requirements without losing flavour, texture or design.
"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
What's inside
- An ingredient-understanding section: the role of gelatin, eggs, butter and gluten, and the plant-based pectins and proteins that replace them
- Base recipes — shortbread, choux, macaron and more — in classic, gluten-free, lactose-free and vegan versions
- Finished creations that show the concept applied
- Bilingual English / French edition, 220 pages
Published in Romania by ICEP Publishing. Zucchero Canada stocks ICEP's professional pastry books in Calgary and ships across Canada.
For fully plant-based pastry, see The Vegan Pastry Bible by Toni Rodríguez. Explore more ICEP Publishing titles or browse all our pastry and chocolate books.
5% off orders over $500 CAD (applied automatically at checkout).
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