Adapt: A Unique Pastry Concept (Richard Hawke) Tanzania for the Chez Panisse Cafe

for the Chez Panisse Cafe

Combining the social history of nutmeg with explanations of the spice production and transportation process

Each picture reveals minute features and textures that are normally invisible to the naked eye

A collection of recipes written out in an elegant manuscript hand by a butler named Thomas Newington

petite and inspiring cooking spaces that prove constraints are nothing but an invitation for creativity

Adapt: A Unique Pastry Concept (Richard Hawke) Tanzania for the Chez Panisse CafeADAPT: a Unique Pastry Concept is the first professional pastry book of Chef Richard Hawke published by ICEP. In this 220 page book Richard invites you into the world of GLUTEN, GLUTEN FREE, LACTOSE FREE and VEGAN pastries, step by step revealing his new, revolutionary pastry concept ADAPT. The journey starts with explaining the role of ingredients in recipes, a whole Theory Section starting with classic ingredients used in pastry, from gelatin, eggs