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 to adapt pastry recipes.

A New Revolutionary Concept: A book where science, amazing flavours and textures meet in uniquely developed and beautifully presented recipes.

A Step by Step Journey: A step by step journey into the world of gluten, glutenfree, lactose-free and vegan pastries.

Recipe design: A new concept of recipe presentation with a comparative layout, helping you to understand differences between gluten, gluten-free, lactose-free and vegan options.

Ingredient Understanding: A complete section of the book helps you understand the role of the ingredients used in recipes.

Over 200 Recipes: Basic recipes are presented in gluten, gluten-free, lactose-free and vegan options, using the comparative recipe design.

Signature Creations: The final section of the book is dedicated to Richard’s beautiful signature creations presented in a simply elegant style.