INTRODUCTION PART ONE: TODAY Breakfast & Brunch Speedy Lunches A Walk In The Park Tea Time / High Tea Super Weekday Suppers After Lights Out PART TWO: TOMORROW Lunch Boxes Weekend Blow-Outs Kid's Cooking Classes Birthdays Christmas & Boxing Day 10 Things To Know How To Cook Before You Leave Home PART THREE: YESTERDAY Memory Lane INDEX ACKNOWLEDGEMENTS
More than 70,000 copies of the 'Leon' series sold in the UK to date (Nielsen BookScan, UK); Includes more than 200 sweet and savoury recipes for all occasions, from super-quick supper recipes to family celebrations; Specially commissioned photography by award-winning photographer Georgia Glynn Smith. The Leon chain goes from strength to strength with 13 outlets serving 70,000 people a week (and more to come): 'Leon is the future', The Times.
John Vincent co-founded Leon in 2004 with Henry Dimbleby and Allegra McEvedy and as of March 2012 there will be 13 Leon restaurants. John and Henry wrote the bestselling Leon Naturally Fast Food, (recently voted Cookbook of the Year in Germany and now being translated into French and Dutch). John's interest in nutrition has been crucial in determining the Leon ethos, particularly the importance of the glycemic index, the damaging effects of too much sugar and the difference between good and bad fats. John is married to the TV presenter Katie Derham and loves introducing their two children to new foods and flavours. Kay Plunkett-Hogge is a cookery writer and broadcaster, based in London. She is the co-author of the bestselling Cook Yourself Thin: Quick and Easy and Bryn's Kitchen: 5 Brilliant Ways To Cook 20 Great Ingredients with the award-winning London chef, Bryn Williams. She has appeared on ITV's 'This Morning' and BBC London and presents 'Thai Food By Tuk-Tuk', which is currently in development with Maverick TV. In addition to her writing and presenting, Kay runs a bespoke location catering service, Kay Cooks For You. She is also a consultant for several restaurants and food retailers, including the Flat Planet, Deliverance and the world famous Formosa Cafe in Los Angeles.
'Leon is the future', The Times 'Well done, Leon. I'm proud Brits can deliver a brilliant retail concept such as this.' Mary Portas Of Leon Ingredients & Recipes, Giles Coren of The Times said, 'Without doubt, the coolest food book I have ever seen.' Praise for Leon Bakings & Puddings: 'A colourful, beautifully designed book which proves that healthy can be fun,' BBC Good Food Magazine.
The authors, who are co-owners of London's Leon restaurant (where Vincent is also chef), offer this simple and straightforward book of recipes that celebrate comfort using fresh, healthy, seasonal ingredients. The first chapter, titled "Today," features "recipes with one thing in mind: making it easier for you to feed your family and friends good food," with such recipes as banana, buckwheat and blueberry hot cakes; and Posh Poached Eggs in a Cup, made with chorizo and cheese sauce. Dishes meant to be popped in the oven while you go for a weekend stroll are featured in "A Walk in the Park"; there's a chicken and tarragon casserole, as well as a chili game stew. The chapter titled "Tomorrow" features dishes that require more planning and is broken down into sections like "Weekend Blow-outs" (oven-fried chicken with collard greens; and Rob Elliott Smith's Shrimp Creole). In all, this is a delightful collection of completely manageable recipes for food that is delicious and meant to be made and eaten with family and friends. (May) (c) Copyright PWxyz, LLC. All rights reserved.
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