Autorentext
Philip Khoury is an award-winning, classically trained pastry chef and leading innovator in plant-based pâtisserie. He is former Head Pastry Chef at Harrods, where he worked for 6 years, and is the founder of Khourys, an artisan chocolate studio based in London. His debut book, A New Way to Bake, received critical acclaim and won Best Debut Cookery Book at the 2024 Fortnum and Mason Food and Drink Awards.

Klappentext

Beyond Baking ups the ante on plant-based cooking, with sweet and savoury recipes that use natural plant-based ingredients.

In Beyond Baking, chef Philip Khoury boldly ventures into an unexplored territory in baking. Along with simple Hazelnut and Toasted Vanilla Cookies and Grapefruit Drizzle Cake, there are recipes for showstoppers like Pistachio Babka and Chocolate Éclairs, as well as savoury delights, such as Cornish Pasty and Courgette Galettes, all of which only use plant-based ingredients that are minimally processed.
 
Including fundamental recipes, such as Viennoserie pastry and choux pastry that don’t rely on butter, Philip equips you with everything you need to create delicious treats from scratch. Full of exciting bakes, these are recipes that are achievable for home cooks yet are truly revolutionary.

With its groundbreaking approach, Beyond Baking delivers a fresh new wave of pastry innovation and sets the path for the future of baking.

Zusammenfassung
A revolutionary baking book that establishes the future of pastry