Join me on an
exciting journey
The last frontier
Raised on a diet rich in meat and dairy, I saw them as symbols of prosperity, their ubiquity a response to the hunger and rationing of past generations. Yet, the consequent industrialization of food production gave rise to harsh, unsustainable practices. Alarmingly, animal-based food production globally generates more greenhouse gases than all transport systems combined, often involving treatment of animals most would deem distressing.
As a pastry chef, my craft traditionally relies on 'superior' ingredients like free-range eggs and grass-fed dairy - luxuries that are more the exception than the norm. The idea of vegan baking initially seemed improbable; recipes for centuries have been honed using eggs and dairy.
However, many are now consuming fewer meat and animal products - prioritizing local, high-quality or ethically produced goods - or abstaining completely for the sake of animals and the environment. This frames dessert as the final frontier.
We need a more options for delectable (naturally plant-based) desserts, clean and simple
THE PLANTRY
We have so many prized, naturally plant-based ingredients with immense functionality already at our disposal
All we needed to do was find ways to make them shine, by tweaking and re-imagining the sweet foods we love.
A NEW WAY TO BAKE
🌞
A NEW WAY TO BAKE 🌞
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Chocolate Fudge Cake
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Anzac Biscuits
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Strawberry Tart
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Maple Layer Cake
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Vostocks
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Sweet Potato Pie
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Lamingtons
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Cherry Almond Amaretti
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Madeleines
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Apple Pie
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Loaf Cakes
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Vrioche
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Salted Coconut Caramels
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Pecan Pie
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Orange Flourless Cake
Each recipe is accompanied by a QR code that instantly bring recipes from the page to life in a video. Go on a culinary journey you can taste, touch and truly experience.
When I was learning to cook, I would read pages across multiple books to try and learn a new recipe or technique. The kitchen is different, what could be explained in many paragraphs, can be shown in mere seconds.
100% naturally plant-based
Plant-based baking stripped back to the bare essentials - using natural pantry staples that are globally available.
QR Code videos guide through each recipe, and each recipe is accompanied by beautiful pictures.
Praise for A NEW WAY TO BAKE
‘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 chocolate fudge cake for me.’
— Yotam Ottolenghi
‘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.’
— Ravneet Gill
“A generosity of knowledge shared with no limitations. Phil’s book 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.”
— Kirsten Tibballs
‘With simple recipes using natural ingredients, Phil transforms classic patisserie into amazing plant-based creations. Explore natural solutions, promoting cleaner eating, balance, and environmental awareness. Highly recommend it! Super proud of you, Phil!’
— Adriano Zumbo
It is no coincidence that the kindest, most talented man in the business has written this game-changing, plant-based cookbook which gently tempts us to bake in a way that is natural and more compassionate for the planet.
A New Way to Bake is free of jargon, additives and long lists of strange substitutes. Instead, Phil Khoury achieves his aim by combining a deep understanding of the joy and chemistry of baking, honed over many years at some of the worlds best establishments. A huge achievement.
— Helen Goh
“There are plenty of cookbooks for plant-based baked goods on the market, but only one comes from the meticulous mind of Philip Khoury. The pastry chef has been quietly revolutionizing sweets…”
— Stephanie Breijo, THE LOS ANGELES TIMES
"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."
— Rachel Khoo
“A recipe with simple ingredients that is nonetheless radical because it contains no eggs or dairy and no unneccesary substitutes.”
— Ajesh Patalay, FINANCIAL TIMES
‘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 book that I know I’ll have close by at all times!’
— Matt Adlard
“The secret of Khoury’s success is that, while most vegan recipes suggest swapping one ingredient for another - margarine for butter, for example - he rebuild the recipes from the bottom up, in the process rewriting the baking rule book.”
