Leon: Ingredients & Recipes: Ingredients and Recipes Hardcover – 13 Oct 2008
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Proves fast food doesn't have to be unhealthy (Sunday Times Style)
I love the Leon chain. It serves really fresh fast food but the kind that's good for you. Its meatballs are amazing and it's licensed. (Gordon Ramsay)
Fantastic, gutsy, Technicolor stuff (Jay Rayner Guardian)
Leon is as sexy as a cookbook gets - stylish, interesting, and full of tempting, yet inexpensive, seasonal recipes (Delicious Magazine)
In LEON: Ingredients and Recipes, award-winning chef and cookery writer Allegra McEvedy shares the Leon principles, which through food and the environment in which we eat it, aim to help people be happier and live longer. Bold, fun, friendly and bursting at the seams with information, this book will make you laugh out loud and above all make you want to cook and eat.See all Product description
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Top customer reviews
The first half of the book is jam packed with information about food - when food is in season, what herbs to choose, cheese to eat, meat to buy, spices to use, cupboard ingredients, how to eat healthy ... There is something for everyone (of all cooking abilities) to learn and get your appetite going before you start with the recipes.
Split into logical sections and well presented (full descriptions and color photographs)there is food here for everyone and every taste. If you are a fan of the LEON restaurants in London you'll notice some of your favorite menu items.
I've found the recipes easy to follow with ingredients easy to find. This is one thing i look out for as i don't want to be going to the shop every 2 mins to buy obscure ingredients ill never use again.
The only problem with this book is choosing what to cook next ! 10 out of 10 ! Already purchased Book no 2.
The second half has the recipes - from breakfasts ( a fab granola recipe) through to puddings such as as Allegra's no fail victoria sponge. All the recipes I have tried such as the beef stew and the goulash have worked and been extremely flavourful without being laden down with fat, though there are a few recipes that have cream - but not many. I had never heard about Allegra before this book but now have her previous ones on my list. I hope that the author brings out more books in the future.
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