Philip Khoury – författare

Beyond Baking ups the ante on plant-based baking, with sweet and savoury recipes that use simple, natural, plant-based ingredients. Beyond Baking is an evolution in pastry from award-winning pastry chef Philip Khoury – an exploration of how far baking can go when it’s guided by flavour, process, and purpose, rather than tradition alone.These recipes are the result of years of rethinking everything – what gives structure, what builds richness, what creates lift and tenderness – without relying on eggs, dairy, or highly processed alternatives. Instead, they use familiar, natural ingredients to achieve results that feel completely fresh: croissants that shatter, cakes that stay tender for days, savoury pies that could hold their own in any bakery window.Inside, you’ll find easier bakes like Peanut Butter Choc Chop Cookies and Light Fruit Cake, showstoppers like Pistachio and Raspberry Cream Dream and Muscovado Medovic and a dedicated chapter on laminated pastries featuring Croissants, Almond Pain au Chocolat, and other sweet risen treats like glazed Doughnuts and Pistachio Babka. The savoury chapter brings deeply satisfying options like Corn-ish Pasties, Sausy Roll and Nightshade Quiche, all made with technical care and zero shortcuts.Foundational techniques are clearly explained in The Plantry, and select new recipes include QR code tutorials to walk you through every fold, mix, and proof. Whether you’re just beginning or looking to expand your craft, Beyond Baking invites you to look again at what baking can be when it’s not copying what came before, but creating what comes next.

WINNER OF THE FORTNUM & MASON DEBUT COOKBOOK OF THE YEAR 2024A 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.

This textbook assembles key writings on the modern history of the Middle East by some of the most distinguished specialists in the field. The book aims to meet the needs of a wide range of students. After a general introduction by Albert Hourani, the essays are arranged in four sections: reforming elites and changing relations with Europe 1789-1918; transformation in society and economy 1789-1918; imperialism and nationalism in the interwar period; and the Middle East since World War II. This revised edition contains a range of additional material on the history of the region since the 1990s.