I’m a former vegan and used to be a pastry chef. I had a hard time recreating desserts to make them vegan so Philip’s simple approach is fantastic. A number of his recipes were published here in Australia so I got to try a few -the chocolate chip cookies are amazing - i think I better put this book on the xmas list.
I have almost every vegan pastry book existing and very often I was frustrated by how difficult it is to bake from all those recipes. Until ANWTB arrived💗 now I'm able to take a recipe from non-vegan book and use Philip's recipe to adjust it. His chocolate chip cookies recipe is a legend🧠 And the second book is amazing, I'm happy I got it (together with Matcha and Pistachio chocolate which is super delicious), I'm excited about savoury bakes😱🌻 Thank you this post, more people need to know😍
My husband recently found out he's dairy-intolerant and has just pre-ordered Beyond Baking for me because he's excited about me making him vegan croissants (and the rest) 😂. I do miss baking from Sift though...
Great review of Philip's book, I love your writing and thank you for sharing all your finds. I didn't get a chance to say hello, and thank you in person at the GFW this year (I was not myself, as Iran had just been attacked by Isreal and my mind was elsewhere). I'd like to share another chocolate moose recipe with 2 ingredients. I used to teach for many years at a local vegan cookery school (Demuth's) a few years ago, and there we would blend melted good-quality 70%+ chocolate with organic silken tofu, then leave it to set for the simplest version. From there, you could add a little vanilla, salt, citrus zest, or chocolate chips to create a satisfying plant-based dessert.
However, I do wonder: where does the soy come from, and what is the carbon footprint of getting silken tofu packaged and shipped to the UK? Here in the UK, where we can source good-quality eggs, butter, cream, and flour, I think we can use these ingredients with a happy heart as a treat now and then. The real problem lies in mass-produced, over-consumed food and the expectation that ingredients should be cheap. Regards from Bath
I’m a baker/chef who owns a vegan bakery in Chicago suburbs. I’m here because I love your experiments and insights, and it’s always a lovely surprise to see a plant-based recipe and technique included. Thank you so much for introducing me to his work!
Thanks for introducing me to this chef and their books! My husband, who has a major sweet tooth, has to eat low cholesterol diet, and I, who loves to make full-fat cakes, haven’t found many satisfactory vegan recipes. Can’t wait to try these!
Love this article and preordered the book, so thanks!! I am a baker and vegan supporter and always trying to recreate fav recipes to make them dairy free. Looking forward to the book.
Such a great read, thank you. It’s really inspiring what Philip is doing, it’s such an elegant approach to reimagining dessert. and he seems like such a lovely man, not to mention handsome 😍
I’m a former vegan and used to be a pastry chef. I had a hard time recreating desserts to make them vegan so Philip’s simple approach is fantastic. A number of his recipes were published here in Australia so I got to try a few -the chocolate chip cookies are amazing - i think I better put this book on the xmas list.
Definitely! It is like a new language, so impressive.
I have his first baking book and it is wondeful! Although I love the taste of dairy, I love the idea of using less dairy more.
I love how his book gives you the option to mix and match!
I have almost every vegan pastry book existing and very often I was frustrated by how difficult it is to bake from all those recipes. Until ANWTB arrived💗 now I'm able to take a recipe from non-vegan book and use Philip's recipe to adjust it. His chocolate chip cookies recipe is a legend🧠 And the second book is amazing, I'm happy I got it (together with Matcha and Pistachio chocolate which is super delicious), I'm excited about savoury bakes😱🌻 Thank you this post, more people need to know😍
I totally agree with you!!! SUCH a legend :)
The mousse looks fabulous! Such an interesting subject.
I cannot wait to investigate this book and Approach further, and to try that mousse
Love this so so much, for all of us those allergic to eggs or dairy!
All I wish for is your brownie recipe minus the eggs!
I've been VERY inspired by Philip and I'll do my best to recreate!!!
My husband recently found out he's dairy-intolerant and has just pre-ordered Beyond Baking for me because he's excited about me making him vegan croissants (and the rest) 😂. I do miss baking from Sift though...
Great review of Philip's book, I love your writing and thank you for sharing all your finds. I didn't get a chance to say hello, and thank you in person at the GFW this year (I was not myself, as Iran had just been attacked by Isreal and my mind was elsewhere). I'd like to share another chocolate moose recipe with 2 ingredients. I used to teach for many years at a local vegan cookery school (Demuth's) a few years ago, and there we would blend melted good-quality 70%+ chocolate with organic silken tofu, then leave it to set for the simplest version. From there, you could add a little vanilla, salt, citrus zest, or chocolate chips to create a satisfying plant-based dessert.
However, I do wonder: where does the soy come from, and what is the carbon footprint of getting silken tofu packaged and shipped to the UK? Here in the UK, where we can source good-quality eggs, butter, cream, and flour, I think we can use these ingredients with a happy heart as a treat now and then. The real problem lies in mass-produced, over-consumed food and the expectation that ingredients should be cheap. Regards from Bath
I’m a baker/chef who owns a vegan bakery in Chicago suburbs. I’m here because I love your experiments and insights, and it’s always a lovely surprise to see a plant-based recipe and technique included. Thank you so much for introducing me to his work!
So genius 👏🏼
love plant-based baking.
This is fascinating. My cardiologist has advised me to be vegan. I'd be interested to see how heart-healthy these recipes are.
I think I need both of these books in my life, post haste!! 🤤❤️
Definitely!
Thanks for introducing me to this chef and their books! My husband, who has a major sweet tooth, has to eat low cholesterol diet, and I, who loves to make full-fat cakes, haven’t found many satisfactory vegan recipes. Can’t wait to try these!
Love this article and preordered the book, so thanks!! I am a baker and vegan supporter and always trying to recreate fav recipes to make them dairy free. Looking forward to the book.
Such a great read, thank you. It’s really inspiring what Philip is doing, it’s such an elegant approach to reimagining dessert. and he seems like such a lovely man, not to mention handsome 😍