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“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.”

“…Khoury is making his two tone chocolate cake, a recipe using simple ingredients that is nonetheless radical because it contains no eggs or dairy and no unneccesary substitutes.”

“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 the sweets of London’s famed Harrods Food Halls for years, tinkering with classic recipes to turn some of them plant-based.”

“Philip Khoury – head pastry chef at Harrods – has created a book that will be a game-changer… all using alternatives to the animal fats, eggs and dairy that are traditionally used.

Making Chocolate Fudge Cake

“Look at that! It’s perfect” - Alison Hammond

“…we are learning a new way to bake with someone who wrote the book called literally just that.

The head pastry chef at Harrods, Philip Khoury shows off his considerable skill with sweet treats including silky extra-virgin olive oil cake, triple chocolate cake and a spicy sweet potato pie, as well as biscuits and buns. These delicious recipes are all vegan, with no eggs, butter or cream in sight — and the results are superb.

PASTRY INNOVATION AWARD

Plant-based pastry has been a challenging prospect for an industry reliant on butter and cream, but Harrod’s head pastry chef Philip Khoury has proved beyond doubt it is possible to make exquisite cakes without animal products, and without compromising on appearance, flavor, finesse, or creativity.

“…this is the best apple pie I have every had… It’s incredible” - Julie Lin

This astonishing book from Harrods’ head pastry chef features classic patisserie and baking recipes done completely free from dairy and eggs. The book breaks the recipes down into easy-to-follow steps that will have you whipping up show-stopping cakes, bakes, and pastries like a pro.

“Philip Khoury is a pastry chef who is changing the way we think about desserts. He is known for his innovative and delicious plant-based creations… Khoury’s path to pastry artistry was a winding journey… trained at some of the most prestigious establishments in the world, including Quay, Zumbo, and Harrods.”

“Khoury is determined to make his new way of baking accessible for everyone, rebuilding family favourites and even some Australian favourites, lamingtons and Anzac biscuits, from the ground up.

Vegans and those with allergies so often get left out of baking, but Philip Khoury's latest book, A New Way to Bake, reinvents the old classics so that they can be enjoyed by everyone. Easy to follow, fun and endlessly useful.

Plant-based recipes are all the rage… Uncovering a brief history of baking before diving into the main ingredients and their functionality, there's everything here from sumptuous apple pie to banana bread, lamingtons, and tiramisù. Perfect training material for Bake Off.

London: In the world’s most famous department store a young man from western Sydney is turning heads. Synonymous with luxury and opulence, Harrods is now at the forefront of a food revolution.

PRESS / RECOGNITION / PRAISE /

PRESS / RECOGNITION / PRAISE / PRESS / RECOGNITION / PRAISE /

“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.”

“…Khoury is making his two tone chocolate cake, a recipe using simple ingredients that is nonetheless radical because it contains no eggs or dairy and no unneccesary substitutes.”

“Philip Khoury – head pastry chef at Harrods – has created a book that will be a game-changer… all using alternatives to the animal fats, eggs and dairy that are traditionally used.

“Look at that! It’s perfect” - Alison Hammond

“…we are learning a new way to bake with someone who wrote the book called literally just that.

“…this is the best apple pie I have every had… It’s incredible” - Julie Lin

This astonishing book from Harrods’ head pastry chef features classic patisserie and baking recipes done completely free from dairy and eggs. The book breaks the recipes down into easy-to-follow steps that will have you whipping up show-stopping cakes, bakes, and pastries like a pro.

“Khoury is determined to make his new way of baking accessible for everyone, rebuilding family favourites and even some Australian favourites, lamingtons and Anzac biscuits, from the ground up.

Vegans and those with allergies so often get left out of baking, but Philip Khoury's latest book, A New Way to Bake, reinvents the old classics so that they can be enjoyed by everyone. Easy to follow, fun and endlessly useful.

Plant-based recipes are all the rage… Uncovering a brief history of baking before diving into the main ingredients and their functionality, there's everything here from sumptuous apple pie to banana bread, lamingtons, and tiramisù. Perfect training material for Bake Off.

London: In the world’s most famous department store a young man from western Sydney is turning heads. Synonymous with luxury and opulence, Harrods is now at the forefront of a food revolution.

PRESS / RECOGNITION / PRAISE /