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 flavours 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.

This textbook assembles key writings on the modern history of the Middle East by some of the most distinguished specialists in the field. The book aims to meet the needs of a wide range of students. After a general introduction by Albert Hourani, the essays are arranged in four sections: reforming elites and changing relations with Europe 1789-1918; transformation in society and economy 1789-1918; imperialism and nationalism in the interwar period; and the Middle East since World War II. This revised edition contains a range of additional material on the history of the region since the 1990s.