Review
Of LEON: Ingredients & Recipes, Giles Coren of The Times said: Without doubt, the coolest food book I have ever seen. --The Times - GILES COREN
Product Description
Following the Leon principle that what tastes good can also do you good, three-quarters of the recipes are sugar, dairy, wheat or gluten free - so there's plenty to indulge in even if you have a food allergy, an intolerance or one eye on your waistline. Co-authored by Henry Dimbleby and Claire Ptak, it is a book of two halves. The first contains recipes for Every Day: granolas, cakes, breads, pizzas, and puddings to enjoy as often as you like. The second half - Celebration - contains recipes for all sorts of special occasions, from Easter and Christmas to weddings and even funerals. Flourless chocolate fudge cake, toffee apples, caramelized onion and olive tart, plum ice-cream - there is something in here to tickle every fancy.
About the Author
Henry Dimbleby is co-founder of Leon, the award-winning fast food chain that serves healthy fast food. Together with John Vincent and Allegra McEvedy, they opened their first restaurant on London's Carnaby Street in July 2004, and six months after opening, Leon was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards (by a judging panel that included Rick Stein, Gordon Ramsay, Nigel Slater, Heston Blumenthal, Ruth Rogers and Jay Rayner). There are now 11 restaurants serving over 70,000 people a week. Claire Ptak - former pastry chef at the legendary California restaurant Chez Panisse, and now chef-proprietor of Violet Cakes in London
