Adapt: A Unique Pastry Concept

$130 · Offered by Kitchen Arts & Letters

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.

• Binding: Hardcover

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