Adapt: A Unique Pastry Concept
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This collection of gluten-free, lactose-free, or vegan versions of classic pastry recipes ranges from building blocks such as pralines, sponges, and creams to finished desserts.
An Australian now working in France, Richard Hawke was a teacher at l’Ecole Nationale Supérieure de la Pâtisserie. He developed his approach to allergen and animal-free pastries over the course of a career that included work in Morocco and Slovakia before returning to France.
For most of his recipes, Hawke offers separate versions addressing a particular dietary concern, though it is not uncommon to see that a lactose-free version is also vegan, for instance.
As is common in professional books, measurements are by weight and percentages, and the entire text appears in both English and French.
Hardcover. Color photographs throughout.