In a world where new dietary requirements call for new ingredients, new concepts and new techniques, Adapt, Richard Hawke‘s first professional pastry book, becomes a great ally for chefs.
Available from Books For Chefs, it is written in English and French and takes a step-by-step tour of the possibilities of vegan, gluten-free, and lactose-free pastry. Do you want to make a lactose-free shortbread? Replace gelatin or butter in vegan recipes? Substitute gluten in shortbread cookies and choux pastry? Here you will not only find tips, but also techniques and explanations of how and why the ingredients interact. As he explains, “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.”
The book, with more than 200 pages, begins with a complete theoretical section where Hawke explains the role of ingredients in recipes, both classics and plant-based options. In addition, it contains an instruction manual, a section of more than 200 basic recipes presented in four versions (with gluten, gluten-free, lactose-free, and vegan) and ten bases (basics, biscuit, shortbread, choux, crunch, fruit coulis, creams, aerienne ganache, mousse and glaze / enrobing), and a block dedicated to signature creations presented in a simple and elegant style in order to inspire readers to create unique desserts using basic recipes.
One of the highlights of this book is the comparative recipe design, designed for quick and easy understanding of the differences between gluten, gluten-free, lactose-free, and vegan options, with the ingredients indicated in grams and percentage.