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

Khoury, Philip

ISBN 10: 1784885924 / ISBN 13: 9781784885922

Verlag: Quadrille, 2023

Beschreibung

Great shape! Has a publisher remainder mark. hardcover Used - Very Good 2023.

Bestandsnummer des Verkäufers IM-10156635

Bibliografische Details

• Titel: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
• Verlag: Quadrille
• Erscheinungsjahr: 2023
• Sprache: Englisch
• ISBN-10: 1784885924
• ISBN-13: 9781784885922
• Einband: Hardcover
• Zustand: Very Good

Über diesen Titel

Inhaltsangabe

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 flavors 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.

·Classic bakes made plant-based
·Easy recipes with no branded or territory-specific ingredients that are heavily processed (e.g. egg replacements), just natural ingredients
·From a well-connected pastry chef at the top of his game, who is plant-based himself

Über die Autorin bzw. den Autor

Philip Khoury is an award-winning, classically trained pastry chef who spent six years as the Head Pastry Chef at Harrods. He has gained international recognition for his innovative approach to baking, particularly his commitment to using accessible, pantry-staple ingredients to create exceptional plant-based pastries. 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.