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🌟 Adapt your pastry, elevate your craft – because the future of baking is inclusive!
ADAPT is a comprehensive 220-page bilingual pastry guide by Chef Richard Hawke, offering over 200 meticulously detailed recipes tailored for gluten-free, lactose-free, vegan, and classic diets. It combines scientific insight into ingredient functions with practical, adaptable recipes, empowering professional bakers and passionate home chefs to innovate confidently across dietary restrictions. While it leans on ultra-processed stabilizers for precision, its revolutionary approach makes it a must-have for modern pastry artisans seeking versatility and mastery.
| Best Sellers Rank | 702,098 in Books ( See Top 100 in Books ) |
| Customer Reviews | 4.5 out of 5 stars 24 Reviews |
E**S
Could be great, but it fell short - Disappointing
Richard Hawke demonstrates extensive knowledge in his book, providing detailed explanations of how various substitutions interact with different ingredients and the effects of acidity, calcium, and fat on baking and setting. The content is meticulously detailed and well-organized, aimed at professional volume production. It stands out compared to "Reasoned Gourmandise," especially considering its lower price point. I give this book 3 stars, acknowledging the thorough research into its creation. However, it falls short of addressing a significant portion of its potential audience. Many people who choose gluten-free or lactose-free diets do so for perceived health benefits rather than medical necessity. Unfortunately, the book relies heavily on specific ultra-processed ingredients, which may be more unhealthy than traditional gluten or dairy for those without medical restrictions. Additionally, the book gives the impression of being a promotional tool for certain brands, similar to "Reasoned Gourmandise," which heavily promotes Valrhona products. "ADAPT focuses on products from LOUIS FRANÇOIS, a chemical company. A specific chocolate brand also gets an entire chapter, followed by a sponsor's page. While the book briefly mentions whole foods like flaxseeds, chia seeds, psyllium husk, aquafaba, and agar as alternatives, the author clearly states that he only uses ultra-processed stabilizers from LOUIS FRANÇOIS for the book. This approach might not appeal to those seeking healthier substitutes. In summary, "ADAPT" could have been great, but it fell short. It could have been an excellent resource for healthier alternatives, including more natural ingredients and fewer ultra-processed ones, but it was disappointing.
T**S
Um livro Incrível!
Um livro incrivel que descomplica a pastelaria moderna de forma adptativa e versátil, um "Must Have" para qualquer pasteleiro profissional!
G**D
arrivé en bonne état ! nickel
*****
G**E
Livre parfait !
Livre parfait, texte bilingue très clair, explications détaillées et illustrations très agréables. Trés satisfaite de mon achat!
P**Y
Livre arrivé abîmé
Le livre en lui même est très bien mais vu le prix déçu de l'état dans lequel il est arrivé.
Trustpilot
2 months ago
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