ADAPT | A Unique Pastry Concept | Gluten-Free, Lactose-Free & Vegan Modern Pastry

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.