ADAPT | A Unique Pastry Concept

by RICHARD HAWKE
A book in which pastry science, amazing flavours and textures meet in uniquely developed and beautifully presented recipes in 4 options: Gluten, Gluten-Free, Lactose-Free & Vegan.
Order Now for 59 EUR/69 EUR + Shipping
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ADAPT

A UNIQUE PASTRY CONCEPT
by RICHARD HAWKE

Order Now for
59 EUR/69 EUR + Shipping

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

Richard Hawke invites you into the world of gluten, gluten- free, lactose-free and vegan pastries, step-by-step revealing his new, revolutionary pastry concept – ADAPT, along the 220 pages of his first book written in English and French.


A STEP-BY-STEP 
JOURNEY
A step by step journey into the world of
 GLUTEN
 GLUTEN-FREE
 LACTOSE-FREE
 VEGAN PASTRIES. 
THEORY SECTION
INGREDIENT UNDERSTANDING

A whole Theory Section of the book being dedicated to Ingredient Understanding. Instead of just containing recipes, Richard explains how each ingredient works, and therefore how to successfully substitute in a basic recipe, 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.





OVER 200 
BASIC RECIPES
Basic recipes are presented in gluten, gluten-free, lactose-free and vegan options, using the comparative recipe design:
 SPONGE
 SHORTBREAD
 CHOUX PASTRY
 MACARON
 CREAM
 FRUIT COULIS
 MOUSSE
 GLAZES & ENROBING



A NEW, COMPARATIVE
RECIPE DESIGN

A new concept of recipe presentation with a comparative layout, helping you to understand differences between gluten, gluten-free, lactose-free and vegan options.
% + g
Ingredients presented in both % and grams help you to understand and adapt recipes.




INSPIRATION
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.  






MEET THE CHEF
RICHARD HAWKE

PASTRY CHEF
GLUTEN-FREE EXPERT


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.  
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

A STEP-BY-STEP 
JOURNEY
A step by step journey into the world of
 GLUTEN
 GLUTEN-FREE
 LACTOSE-FREE
 VEGAN PASTRIES. 





THEORY SECTION
INGREDIENT UNDERSTANDING

A whole Theory Section of the book being dedicated to Ingredient Understanding. Instead of just containing recipes, Richard explains how each ingredient works, and therefore how to successfully substitute in a basic recipe, 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.






OVER 200 
BASIC RECIPES
Basic recipes are presented in gluten, gluten-free, lactose-free and vegan options, using the comparative recipe design:
 SPONGE
 SHORTBREAD
 CHOUX PASTRY
 MACARON
 CREAM
 FRUIT COULIS
 MOUSSE
 GLAZES & ENROBING






A NEW, COMPARATIVE
RECIPE DESIGN

A new concept of recipe presentation with a comparative layout, helping you to understand differences between gluten, gluten-free, lactose-free and vegan options.
% + g
Ingredients presented in both % and grams help you to understand and adapt recipes.







INSPIRATION
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.  






MEET THE CHEF
RICHARD HAWKE

PASTRY CHEF
GLUTEN-FREE EXPERT


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.  
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, Romania

PROFESSIONAL RECOGNITION 
FIRST PLACE Artistic chocolate show piece, Challenge des Mains d’Or
THIRD PLACE Best Chocolate Entremets, Sugar Show piece, Asian Pastry Cup, Australian Pastry Team
“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

PROFESSIONAL RECOGNITION 
FIRST PLACE Artistic chocolate show piece, Challenge des Mains d’Or
THIRD PLACE Best Chocolate Entremets, Sugar Show piece, Asian Pastry Cup, Australian Pastry Team
“Les conseils ne manquent pas. Richard Hawke explique le pourquoi du
comment des ingrédients et de leur interaction. Mieux, pour chaque
recette de base, il nous donne les quatre versions : avec et sans gluten,
sans lactose et végan.”

Franck Lacroix
Editor-in-chief Journal du Pâtissier
Rédacteur en Chef du Journal du Pâtissier

PROFESSIONAL RECOGNITION 
FIRST PLACE Artistic chocolate show piece, Challenge des Mains d’Or
THIRD PLACE Best Chocolate Entremets, Sugar Show piece, Asian Pastry Cup, Australian Pastry Team

ORDER YOUR COPY

Special Price of 59 EUR + Shipping
 (regular price 69 EUR)

Offer expires in...
Shipping of the Second Edition starts from December 15th, 2021. 
Please be aware that shipping restrictions and delays for certain countries might apply due to Covid-19 restrictions.
SPECIFICS OF BOOK “ADAPT”
Languages: Bilingual [English & French]
Hardcover, 220 pages
Size: 21,6 x 27,7 x 2,1 cm
Weight: 1,6 kg
ISBN: 978-606-95293-0-0


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For volume discounts please contact ICEP PUBLISHING:
 Gramont Street No. 38, Sector 4, Bucharest, Romania
 Tel: +40 773 797 075
 E: books@icephotelschool.com.