Editorial team
With “Naturally vegan baking”, Philip Khoury shows that vegan baked goods do not have to be sacrificed. On the contrary: his innovative recipes are based entirely on natural ingredients, without resorting to substitute products, and impress with their taste and quality. Whether it’s fluffy brioche, heavenly Sachertorte or creamy tiramisu – Khoury proves that European baking classics can also be masterfully made vegan.
We are particularly impressed by the way Philip Khoury shares his expertise. He not only explains the preparation step by step, but also the role of the ingredients used, such as olive oil or sweet potatoes in the dough. This scientific approach makes the book exciting not only for baking beginners, but also for experienced amateur bakers.
The additional QR codes, which lead directly to the author’s English-language baking videos, are a highlight. This practical addition ensures that more complex recipes are even easier to make. The high-quality design and exceptional photography also make the book a visual delight.
Info:
Südwest Verlag
ISBN 978-3-517-10317-4
256 pages
“Naturally vegan baking” is an absolute recommendation for anyone who wants to delve into the world of vegan baking. The combination of in-depth specialist knowledge, creative recipes and an appealing look makes this book an indispensable companion - for vegan bakers and anyone who wants to become one. An all-round successful work that inspires and makes you want more!
The MICHELIN Guide Dubai 2025 sets new standards: with 119 restaurants, international cuisine diversity and historic awards, Dubai becomes a stage for world-class cuisine. Particularly spectacular: Trèsind Studio with the world’s first three-star award for an Indian restaurant – and Björn Frantzén, the first chef to hold three triple stars.
Intelligent cooking systems, resource-saving water technologies and well thought-out processes: new studies and practical examples show how digitalization and sustainability go hand in hand in professional kitchens. What the industry can learn from this – and why investing in smart systems is worthwhile.
With her stylish handbook “What makes guests happy”, Katerina Vetter Kapagiannidou opens up a fascinating perspective on how food, ambience and communication work together to create unforgettable experiences. This book is much more than a classic cookbook – it is a source of inspiration for hosts who want to delight their guests not only with food, but also with thoughtful details and a unique atmosphere.
The 40 recipes, divided into six chapters and tailored to different occasions – from relaxed evenings with friends to elegant business dinners and romantic dates – combine indulgence with aesthetics. It’s not just about the right choice of food and drink, but also about the art of creating an atmospheric table setting that stimulates or deliberately directs communication.
The author’s in-depth specialist knowledge is particularly enriching, as she is an impressive communications expert and experienced hostess. Her anecdotes from her work – such as hosting state dinners or encounters with personalities like Karl Lagerfeld – give the book a personal and practical touch. The numerous tips on topics such as the right choice of wine, perfection in small mistakes and setting up an inviting kitchen make it an indispensable reference book.
Info:
Edition Michael Fischer / EMF Verlag
ISBN 978-3745920253
256 pages
With “Naturally vegan baking”, Philip Khoury shows that vegan baked goods do not have to be sacrificed. On the contrary: his innovative recipes are based entirely on natural ingredients, without resorting to substitute products, and impress with their taste and quality. Whether it’s fluffy brioche, heavenly Sachertorte or creamy tiramisu – Khoury proves that European baking classics can also be masterfully made vegan.
We are particularly impressed by the way Philip Khoury shares his expertise. He not only explains the preparation step by step, but also the role of the ingredients used, such as olive oil or sweet potatoes in the dough. This scientific approach makes the book exciting not only for baking beginners, but also for experienced amateur bakers.
The additional QR codes, which lead directly to the author’s English-language baking videos, are a highlight. This practical addition ensures that more complex recipes are even easier to make. The high-quality design and exceptional photography also make the book a visual delight.
Info:
Südwest Verlag
ISBN 978-3-517-10317-4
256 pages