- Hardcover: 312 pages
- Publisher: Conran; 01 edition (13 Oct. 2008)
- Language: English
- ISBN-10: 1840915021
- ISBN-13: 978-1840915020
- Product Dimensions: 20.1 x 3.7 x 25.9 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (74 customer reviews)
- Amazon Bestsellers Rank: 9,924 in Books (See Top 100 in Books)
- See Complete Table of Contents
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 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.
Heartily recommend for fans, and for those, like me, for whom the book was the inspiration for a first visit.
I would give this 6 stars if I could!
Philosophy behind it, slow food that's good for you and tasty, is admirable, but it needs more and better recipes.
The recipes are (for me) not just delicious to eat, but a very good balance of being just a bit unusual, but not too difficult to make or the ingredients too hard to find. Many of the dishes have quickly become staples of our everyday dinners, and they are not only delicious but also healthy, and you can't ask for more than that!
I have only one criticism of these books and that is that the good people at Leon need to work on their priorities in terms of the information being presented. There is a lot of general info about food and nutrition in general at the beginning of this book, but although I love my Leon books and I cook from these books almost every week, I haven't read any of it yet. It could lead to some readers losing patience and feeling that they haven't gotten their money's worth in terms of recipes.
To anyone who does feel this way: Please don't! These cookbooks are beautifully designed and wonderfully quirky, so just enjoy having them on your shelf and dive in with the cooking at whatever page takes your fancy. If you give these books some time and selective attention, you will see that there are more than enough simple, unpretentious, fail proof, tasty and nutritious recipes to keep you occupied.Read more ›
Most Recent Customer Reviews
BEST COOK BOOK EVER!!!!! I could throw away all my other cook books and just use this for ever!Published 10 months ago by Lizzie Hart
Another of Leon's beautiful cook book. Gorgeous recipes delivered in a beautifully designed book, great for a present or for yourself.Published 15 months ago by Hantastic
What a gem! It's so much more than just a beautiful cook book - it's an encyclopaedia! Book it originally as a gift but had to keep it for myself!!Published 17 months ago by Caroline Sinclair
Really informative and well put-together book. This is the only "cook-book" I have bought for myself and usually have no interest in this sort of thing. Read morePublished 17 months ago by Keith Greenfield
More than a cookery book. A pleasure to read section on ingredients because of quirky, attractive and informative presentation. Almost a philosophy of food. Read morePublished 18 months ago by stella lawton