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Adapt book by Richard Hawke with more than 200 gluten, gluten-free, lactose-free and vegan recipes
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.
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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.
ABOUT THE BOOK
Franco-Australian Pastry Chef with international professional background, specialised in Gluten-Free, Lactose-Free and Vegan Pastry.
“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.”
|Πλάτος cm||216 cm|
|Υψος cm||277 cm|
|Βάθος cm||2.1 cm|
|Βάρος Kg||1.3 kg|
THEORY: Ingredient understanding
1. BASICS: Gluten-free flour mixture, Vegan whites, Swiss meringue, Gelatin mass, Tartaric acid solution, Almond marzipan, Pralines, Gianduja, Candied citrus zest.
2. SPONGE: Soft almond sponge, Almond "pain de gènes" sponge, Pain d'Eugene praline sponge, Joconde sponge, Choux pastry sponge, Chocolate choux pastry sponge, Brownie, Chocolate sponge, Banana cake, Almond cream, Macarons.
3. SHORTBREAD: Almond shortbread, Cocoa almond shortbread, Brittany shortbread, Brittany shortbread cocoa, Crumble, Choux crunch.
4. CHOUX PASTRY
5. CRUNCH: Chocolate reconstituted shortbread, Praline crunch.
6. FRUIT COULIS
7. CREAMS: Water based chocolate cream, Fruit cream, Praline cream, Nut based cream, Soft caramel.
8. GANACHE AERIENNE: Chocolate ganache aerienne with cream, Chocolate ganache aerienne.
9.MOUSSE: Chocolate mousse, egg white based, Chocolate mousse, Fruit mousse, Praline mousse, Nut mousse, Dairy mousse, Tahini mousse.
10. GLAZE/ENROBING: Neutral glaze, Cocoa glaze, Fruit glaze, Couverture enrobing, Chocolate spray mixture.
INSTRUCTION MANUAL: Concept inspiration
INSPIRATION: Recipes to inspire
INFORMATION: Chocolate, Fruits, Flavour pairing, Equipment: material, Partnerships and Bibliography.