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.

‘Philip Khoury has been entirely rewriting the script of baking. It’s not so much learning a new language as creating one’ -- Nicola Lamb * Kitchen Project *
“It would be impossible for me to overstate how much I admire Philip Khoury … I think what I find so particularly captivating is his intellectual curiosity – and this is matched by his technical rigour and exquisite palate.” -- Nigella Lawson * Cookbook Corner *
'Phil has done it again, pushing the boundaries of plant-based baking with brilliance, heart, and an uncompromising eye for detail. Beyond Baking isn’t just a follow-up, it’s a leap forward, a bold, beautiful testament to what’s possible when someone truly cares about their craft and the world it lives in. Knowing Phil, I’d expect nothing less.' -- Ravneet Gill
'Phil Khoury’s new book is filled with the science of baking, the how’s and why’s of using plant-based ingredients to craft everything from cakes and cookies to croissants, and the most generous measures of magic and joy. Khoury delights in the discoveries he makes, and he’s excited about sharing them – this is a book of possibilities.' -- Dorie Greenspan, author of Dorie’s Anytime Cakes
'Phil Khoury’s book is a technical masterpiece, elevated, delicious, and so achievable' -- Kirsten Tibballs

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.