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Leon : Ingredients  &  Recipes - Allegra McEvedy

Leon

Ingredients & Recipes

Paperback with Flaps on Inside & Back Covers Published: 5th July 2016
ISBN: 9781840917246

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Paperback with Flaps on Inside & Back Covers

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The first Leon restaurant, in London's Carnaby Street, opened its doors in July 2004. For its founders - henry Dimbleby, John Vincent and Allegra McEvedy - the aim was to change the face of fast food, by bringing fresh, wholesome cooking to the high street. Six months later, Leon was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards. The menu is based around bold flavors, using simply-cooked fresh, local, natural ingredients with an emphasis on seasonal dishes; it also reflects how our eating habits change as the daylight house get longer and shorter.

This is a book of two halves. The Ingredients Book arms you with everything you need to know about the basic building blocks of any recipe. LEON chooses its ingredients above all for their flavor and healthiness but also with a view to the world we live in, so that such shark-infested waters as sustainable fish are tackled and easy to navigate. LEON's top 250 fruits, vegetables, fish, meats, dairy and store cupboard ingredients are all given their own entries. Nutrition, a bit of history, flavor and the best way to get the most out of them are all covered, seasoned with a fair amount of random miscellany.

The second half is The Recipe Book, where you can put your newly found knowledge of ingredients to great use with over 140 recipes: some are familiar favourites taken from LEON's menus such as the Original Superfood Salad, Moroccan Meatballs or Magic Mackerel Couscous and, for LEON Lovers everywhere, at last a recipe for the coveted LEON Better Brownie. Plus there are some recipes from the founders, their friends and those who helped make LEON what it is today, like Fred's Millennium Octopus and David Dimbleby's Spanish Omelette.

LEON's food message is a simple and honest one - cook and eat with the best ingredients available and don't forget the naughty bits that are so necessary for a fully-rounded life.

About the Author

Allegra McEvedy has been cooking professionally for 20 years, working her way through a clutch of London's best restaurants before becoming more known for her work as a cookery writer for the Guardian as G2's Chef in Residence. In 2003, Allegra co-founded LEON, the award-winning, healthy, fast-food restaurant group, which currently has 11 restaurants serving over 70,000 people a week. In the summer of 2009, Allegra co-presented Economy Gastronomy, a six-part BBC prime-time series about spending less and using ingredients wisely. She is a Fellow of the RSA, a Spokesperson for The Fairtrade Foundation, and has written four bestselling books: The Good Cook, Allegra McEvedy's Colour Cookbook, LEON: Ingredients & Recipes and Economy Gastronomy. In 2008 she was awarded an MBE for services to the hospitality industry.

Industry Reviews

"Leon serves food that is fresh, seasonal, locally sources and really good. The twist is that your food is served really fast. The double twist is how delicious it is." - UK Vogue

An Introduction to Leon- 6

The Ingredients Book
Fruit - 12
Herbs - 30
Vegetables - 36
Dairy - 70
Fish & Shellfish - 76
Meat & Poultry - 84
Leon's Stores - 100
Seasonality Chart - 136

The Recipe Book
Breakfast - 140
Appetizers, Sharers & Sides - 152
Soups - 168
Salads - 196
Mains:
  • Meat - 210
  • Fish - 238
  • Veggie - 248
  • Sauces - 258
    Desserts & Cakes - 262
    Drinks - 280

    Appendix
    The Away Weekends - I
    Buying Guide - III
    Fruit & Veg Family Trees - V
    Suppliers - VI
    Bibliography - VII
    Index - IX
    Thank yous - XVII

    ISBN: 9781840917246
    ISBN-10: 1840917245
    Series: Leon
    Audience: General
    Format: Paperback with Flaps on Inside & Back Covers
    Language: English
    Published: 5th July 2016
    Publisher: Octopus Publishing Group
    Country of Publication: GB
    Dimensions (cm): 25.3 x 20.1  x 3.18
    Weight (kg): 1.2

    Earn 19 Qantas Points
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