A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts

WINNER OF THE FORTNUM & MASON DEBUT COOKBOOK OF THE YEAR 2024 A New Way to Bake reinvents and reimagines cakes, bakes and desserts, using plant-based ingredients that are available globally. Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are ‘cleaner’, and that present finer flavours and textures. In A New Way to Bake, Philip transforms the traditional building blocks of baking by using plant-based, natural ingredients or ingredients that have been in use for over 100 years. A New Way to Bake uncovers a brief history of baking before setting out the Plantry, where the main ingredients and their functionalities are explained. Full of delicious bakes, from Apple Pie to Banana Bread, to Lamingtons and Tiramisù, there are sweet treats for any occasion. Recipes are broken down into digestible steps, with explanations as to why steps are important, and tips along the way too. Plus, there are even QR codes to help navigate through the recipes. Written in an informative yet approachable style, A New Way to Bake is a comprehensive guide that arms readers with a new outlook and tools to bake a better future.

About the Author :
Philip Khoury is a world-renowned pastry chef, who currently heads up the brigade of pastry chefs at Harrods. He has previously worked at the legendary Quay restaurant in Sydney under chef Peter Gilmore, as well as for Australia’s most acclaimed pâtissier and Netflix star, Adriano Zumbo.

Review :
Phil Khoury is a wizard pastry chef. With his spatula and whisk, he lands you in a dreamland of lamingtons, apple pie and red berry tart. But it's the decadent triple chocolate fudge cake for me! A generosity of knowledge shared with no limitations. Phil’s book, A New Way to Bake, is a triumph in baking and patisserie. Full of heart and consideration for our future generations, it’s reflective of society’s demands to be sustainable; an emerging movement in both professional and home kitchens that will continue to grow exponentially thanks to Phil’s work. With tenacity, passion and drive, Phil is a hero in our industry, not to mention one of the kindest people I know. Phil takes you on an adventure through the classic recipes of patisserie and baking, transforming them into plant-based creations that will leave you amazed. Phil Khoury has done it! This book is a game changer on so many levels; the skill and expertise required to create so many wonderful recipes in a way that’s accessible to the home baker shows on every page. This is a book that I can’t wait to start using and improving my knowledge on plant-based baking. Bravo Phil! Philip Khoury's book is a must have for anyone who loves to bake. Super insightful into plant-based alternatives with instructive and clear recipes that, regardless of your level of baking, are easy to understand. Most importantly, the book is packed with absolutely mouth-watering cakes, bakes and other sweet treats. It is no coincidence that the kindest, most talented man in the business has written this game-changing, plant-based cookbook which gently temps us to bake in a way that is natural and more compassionate for the planet. Phil is a trailblazer for the world of vegan baking. As a professional pastry chef, you can see the detail and the thoroughness he’s put into every recipe to ensure it’s the very best. If you’re a home baker looking to get into plant-based baking, or just keen to add some new recipes to your repertoire, then this is the book for you. A must-have baking resource for everyone with approachable and delicious recipes. It’s a book that I know I’ll have close by at all times! A game changer. A beautifully designed book that opens a wide door for vegans, those who are lactose intolerant - and curious cooks who just love excellent bakes and desserts. Philip Khoury's book is such a revelation. How he injects such richness and crunch into his plant-based pastry and lightness into his eggless sponges is little short of a miracle. I've done side by side comparisons of his dairy and non-dairy tiramisu and brownies and, honestly, it's hard to tell the difference. I'm not saying this is the future of baking, but if it is, we've got nothing to worry about.