$460.00 HKD
1.5 inch diameter vol au vent , baked with puff pastry. Ready to use for...
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Measuring Spoon Set is designed with innovative 2 sides spoon heads that reach into small...
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20cm diameter fit for most 8 ich cake
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non stick length 23 cm
$65.00 HKD
non stick length 33cm
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Clear plastic pasteur pipette Size: 10*65mm (W*L), Pipe mouth: 2mm; Capacity: 4ml Ideal equipent to...
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this is non-stick durable fondant of icing rolling pin
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both side usable [gold/black] 7cm diameter fit for most 6cm dessert cake
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size : 9 inch (24cm) 9" Square Spring Form Pan Metal Spatula Safe Durable &...
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Absolut Vodka is a Swedish vodka made exclusively from natural ingredients, and unlike some other...
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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.
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
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.
Base recipe section. Over 200 basic recipes: This section of the book guides you through over 200 base recipes presented in 4 different options. You will have gluten, gluten-free, lactose-free and vegan versions of shortbreads, sponges, choux pastry, creams, fruit-coulis, mousses, glazes and enrobing, making it easy to translate your most used recipes into versions adapted to each food intolerance.
New, comparative recipe design: The new concept of recipe presentation with a comparative layout, helps you understand the differences between gluten, gluten-free, lactose-free and vegan options. Ingredients being presented both in percentages (%) and grams help you to better understand and adapt recipes easier.
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.
AUTHOR
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.”
Toni Rodriguez, Vegan Pastry Specialist
$138.00 HKD
Adjustable rolling pin evenly flattens dough to ensure uniform baking Solid beech construction with etched...
$25.00 HKD
1 to 2 hose splitter
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Airbrush set-3 speeds control compressor 220v with gun holder, air hose, single-action Airbrush gun .3mm...
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$45.00 HKD
Origin: Taiwan
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SIZE: 8 X 2CM
$20.00 HKD
SIZE: 8 X 2CM Assorted plattern
$75.00 HKD
cotton Soft designer fabric , Chic , Hand wash Standard neck strap, with convenient spacious front pocket...
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cotton Hand wash Whole piece apron with quality PU leather. size 70 x 65 cm...
$350.00 HKD
* Pre-Order , this will take approx. 7-10 days Material :Cotton, Leahter Hand wash...
$68.00 HKD
Edible Argent Leaf for chocolate, pastry or cake decoration
$25.00 HKD
quantity: 80-90 /pack
$148.00 HKD
size: 21.5 x 4.9 x 1/4 " (550 x 120 x 7mm) maple wood ...
$42.00 HKD
Classic Bakers Tool For Scoring Perfect Slashes Into Crusty Breads. Disposable Professional Bakers Scoring Tool....
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Pamela’s Not Xanthan/Not Guar Baking Binder is a stabilizer, thickener and binder for gluten-free baking,...
$470.00 HKD
with a non-stick silicone coating on both sides.Reusable up to 7 or 8 times, depending...
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