- 3,99 €
Beschreibung des Verlags
'The dream is to bring really good food at a good price to as many people as possible. It makes Leon sound like a new religion. If so, it's one that can count our judges as among its growing congregation of worshippers.' - Observer Food Monthly Awards
The first Leon restaurant, on London's Carnaby Street, opened its doors in July 2004, aiming to change the face of fast food by bringing fresh, wholesome cooking to the high street. Since then Leon has grown to more than 55 restaurants, including in Washington DC. Leon's food message is a simple and honest one that hasn't changed since the opening of that first branch - cook and eat with the best ingredients available and don't forget the naughty bits that are necessary for a fully-rounded life.
Leon Naturally Fast Food is a book of two halves. The first is Fast Food, which contains recipes for every occasion that take a maximum of 20 minutes to prepare: from a work day breakfast and children's meals to simple suppers and party food. The second half is Slow Fast Food, which contains meals that can be made in advance when you have the time, to enjoy when you don't.
The wide range of recipes will satisfy both the experienced cook and the culinary adventurer in search of inspiration.
A follow-up to Leon: Baking & Desserts, the latest from the small but popular U.K. restaurant chain is a pure delight. Divided into two halves Fast Food, defined here as meals that can be prepared in 20 minutes or less, and Slow Fast Food, which comprise meals that require some preparation but can be reheated and enjoyed again later this effort from restaurateurs Dimbleby and Vincent, along with a host of other chefs, showcases hundreds of recipes for readers of all tastes and cooks of all skill levels. Loaded with tips, whimsical drawings, and family photos there s even a page of stickers the authors exuberance and zest for cooking is impossible to ignore. Luckily, neither are the recipes, which range from Dimbleby s mom s spicy Burmese cabbage to Carpaccio with parmesan crisps, "Mitch s Barbecued Squid" with chili and peppers, Persian onion soup, "Jojo s Lemon & Ugly Lime Marmalade," chicken nuggets for the kids, and even a handful of cocktails. Though the layout is playful (the recipe for Upside-Down Apple & Cardamom Tart appears, appropriately, upside down), the dishes themselves are seriously spot-on and even feature the names of the folks who tested each one to make sure ratios were correct. Engaging, imaginative, and entertaining, this is one of the year s most memorable cookbooks, but readers beware: you ll likely be spending all that time you saved cooking just flipping through this fun and delicious collection.