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Leche con galletas
by Juan Llorca Melisa GómezLa cocina de siempre con los alimentos de ahora. Los autores de Sin dientes y a bocados invitan a los abuelos a su revolución de la alimentación saludable. Los autores del best seller Sin dientes y a bocados vuelven a aliarse para mostrarnos un nuevo enfoque en nutrición infantil y familiar. Leche con galletas ofrece una serie de útiles consejos nutricionales que contribuirán a la armonía entre las distintas generaciones de la familia, así como información nutricional para elaborar nuestros menús. Se incluyen además cincuenta recetas de comidas, cenas y meriendas concebidas a partir del mismo enfoque, una fusión de la tradición culinaria de nuestros mayores con las necesidades nutritivas de los más pequeños.
Left Coast Roast: A Guide to the Best Coffee and Roasters from San Francisco to Seattle
by Hanna NeuschwanderWest Coast roasters have largely defined and refined how Americans drink and think about their morning cup of joe. They have turned a morning ritual into an obsession. Left Coast Roast is a caffeine-fueled guide to 55 key companies in Washington, Oregon, and Northern California—from small artisan roasters like Heart, Coava, and Kuma and history-making icons like Peet's and Starbucks, to rapidly expanding shops like Portland's Stumptown and San Francisco's Blue Bottle. Profiles describe each company's background, roasting history, and style, and explain how to visit and order beans for home brewing.
Legal Strategies in Childhood Obesity Prevention
by Lynn ParkerSince 1980, childhood obesity rates have more than tripled in the United States. Recent data show that almost one-third of children over 2 years of age are already overweight or obese. While the prevalence of childhood obesity appears to have plateaued in recent years, the magnitude of the problem remains unsustainably high and represents an enormous public health concern. All options for addressing the childhood obesity epidemic must therefore be explored. In the United States, legal approaches have successfully reduced other threats to public health, such as the lack of passive restraints in automobiles and the use of tobacco. The question then arises of whether laws, regulations, and litigation can likewise be used to change practices and policies that contribute to obesity. On October 21, 2010, the Institute of Medicine (IOM) held a workshop to bring together stakeholders to discuss the current and future legal strategies aimed at combating childhood obesity. Legal Strategies in Childhood Obesity Prevention summarizes the proceedings of that workshop. The report examines the challenges involved in implementing public health initiatives by using legal strategies to elicit change. It also discusses circumstances in which legal strategies are needed and effective. This workshop was created only to explore the boundaries of potential legal approaches to address childhood obesity, and therefore, does not contain recommendations for the use of such approaches.
Legal Strategies in Childhood Obesity Prevention
by The National Academy of SciencesSince 1980, childhood obesity rates have more than tripled in the United States. Recent data show that almost one-third of children over 2 years of age are already overweight or obese. While the prevalence of childhood obesity appears to have plateaued in recent years, the magnitude of the problem remains unsustainably high and represents an enormous public health concern. All options for addressing the childhood obesity epidemic must therefore be explored. In the United States, legal approaches have successfully reduced other threats to public health, such as the lack of passive restraints in automobiles and the use of tobacco. The question then arises of whether laws, regulations, and litigation can likewise be used to change practices and policies that contribute to obesity. On October 21, 2010, the Institute of Medicine (IOM) held a workshop to bring together stakeholders to discuss the current and future legal strategies aimed at combating childhood obesity. Legal Strategies in Childhood Obesity Preventionsummarizes the proceedings of that workshop. The report examines the challenges involved in implementing public health initiatives by using legal strategies to elicit change. It also discusses circumstances in which legal strategies are needed and effective. This workshop was created only to explore the boundaries of potential legal approaches to address childhood obesity, and therefore, does not contain recommendations for the use of such approaches.
Legend of the Three Sisters
by Cricket MediaNative Americans mastered the cultivation of the "Three Sisters" crops to round out their diet. Can you guess which vegetables these are?
Legendary Frybread Drive-In: Intertribal Stories
by Cynthia Leitich Smith Eric Gansworth David A. Robertson Jen Ferguson Darcie Little Badger Marcella Bell Angeline Boulley Andrea L. Rogers Kate Hart Byron Graves K. A. Cobell Cheryl Isaacs Brian Young Karina Iceberg Kaua Mahoe Adams Christine Hartman Derr A. J. EversoleFeaturing the voices of both new and acclaimed Indigenous writers and edited by bestselling Muscogee author Cynthia Leitich Smith, this collection of interconnected stories serves up laughter, love, Native pride, and the world’s best frybread.The road to Sandy June's Legendary Frybread Drive-In slips through every rez and alongside every urban Native hangout. The menu offers a rotating feast, including traditional eats and tasty snacks. But Sandy June's serves up more than food: it hosts live music, movie nights, unexpected family reunions, love long lost, and love found again.That big green-and-gold neon sign beckons to teens of every tribal Nation, often when they need it most.Featuring stories and poems by: Kaua Mahoe Adams, Marcella Bell, Angeline Boulley, K. A. Cobell, A. J. Eversole, Jen Ferguson, Eric Gansworth, Byron Graves, Kate Hart, Christine Hartman Derr, Karina Iceberg, Cheryl Isaacs, Darcie Little Badger, David A. Robertson, Andrea L. Rogers, Cynthia Leitich Smith, and Brian Young.In partnership with We Need Diverse Books.
Legendary Locals of Rockwall (Legendary Locals)
by Sheri Stodghill FowlerSince its founding in 1854, Rockwall has been home to dedicated public servants, pioneer personalities, hometown heroes, successful business owners, devoted educators, and hardworking farmers. Containing more than 100 profiles of Rockwall's interesting and influential citizens, Legendary Locals of Rockwall includes the stories of Confederate veteran John Summerfield Griffith, who rode on horseback to Austin to gain the original charter for Rockwall County; long-tenured office holders such as Lannie Stimpson, who served 53 years in office, and Derwood Wimpee, who served 35 years; a long list of educators, including Maurine Cain, Dorothy Smith Pullen, Ouida Springer, and Doris Cullins, who influenced generations of Rockwall students; and business professionals such as newspaper publishers P.J. and Jane Bounds, local developer and philanthropist Raymond Cameron, and Texas's first formally trained female dentist, Dr. Jessie Castle LaMoreaux. In addition, Rockwall has long honored its agricultural heritage by naming roads after farming families who influenced the region. The names Bourn, Rochell, Cornelius, Clem, and Smirl, among others, will be familiar to those who travel the roads of Rockwall County.
Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters (Legends Of Texas Ser.)
by Robb Walsh“[A] collection of barbecue memoirs, trivia and history . . . Walsh interviews the top pit bosses across the state and shares their secrets.” —Publishers WeeklyIf barbecue in Texas is a religion, this book is its bible. Originally published only in print in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State’s evolving barbecue scene. The one hundred recipes include thirty-two brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than one hundred years of barbecue history. Including the basic tools required to get started, secrets and methods from the state’s masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive book presents all the info needed to fire up the grill and barbecue Texas-style.“In 2002, Robb Walsh’s Legends of Texas Barbecue Cookbook hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in . . . If your old copy is worn, tattered and splashed, it’s time to trade up. If you are late to the barbecue and don’t know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education.” —The Dallas Morning News“Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have.” —Aaron Franklin, James Beard Award–winning pitmaster
Lehrbuch der F.X. Mayr-Medizin: Grundlagen, Diagnostik und Therapie
by Alex WitasekDieses Buch vermittelt die optimale Grundlage für die Ausbildung und Praxis in der ganzheitlichen und kausalen Diagnostik und Therapie nach F.X. Mayr. Die F.X. Mayr-Medizin bietet eine sehr sensible Diagnostik, die Abweichungen vom idealen Gesundheitszustand lange vor Ausbruch einer manifesten Erkrankung entdecken kann. Aktuelle Themen wie Diagnostik und Therapie von Silent-Inflammation, Leaky-Gut-, Maldigestion- und Reizdarmsyndrom werden ebenso besprochen wie chronisch entzündlicher Darmerkrankungen, Nahrungsmittelintoleranzen, Mikrobiom-Dysbalance, Stoffwechselentgleisungen als auch mitochondriale Dysfunktion. Die Therapie wird auf Basis der 4 Säulen Schonung, Säuberung, Schulung und Substitution genau erklärt. Zudem enthält es Indikationen und Empfehlungen für die stationäre und ambulante Behandlung. Ein Katalog mit Prüfungsfragen zur Ausbildung und Erlangung des Diploms der Österreichischen Ärztekammer (ÖÄK) rundet das Buch gelungen ab. Herausgegeben wurde es vom Vorstand der Internationalen Gesellschaft der Mayr-Ärzte, der seit einigen Jahrzehnten Lehr- und Entwicklungsarbeit leistet. Das Buch richtet sich an Ärzte in der F.X. Mayr-Ausbildung, sowie an interessierte Ärzte der Naturheilkunde, Allgemeinmediziner, Internisten, Gastroenterologen, Heilpraktiker und an dem Thema Interessierte.
Leistung lohnt sich: Wie Sie in allen Lebensbereichen besser, stärker und erfolgreicher werden
by Norbert Bachl Wolfgang ExelSie wollen mehr leisten – im Beruf, im Sport, im Alltag? Sie sind also ein Gewinner-Typ und denken nicht nur an Life-Balance? Dann wurde dieses Buch für Sie geschrieben! Es richtet sich nämlich an Menschen aller Altersgruppen, an Frauen, Männer und Eltern von Kindern mit einem gemeinsamen Wunsch: Noch leistungsfähiger zu werden bzw. leistungsfähig zu bleiben. Leistung lässt sich in allen Bereichen steigern, falls man weiß, wie. Die Autoren zeigen Ihnen unterschiedliche Wege zum Erfolg. Zahlreiche praktische Anleitungen helfen Ihnen körperlich und mental stärker, einfach besser zu werden. Die Informationen stammen von anerkannten Experten aus allen Fachrichtungen. Dabei helfen nicht nur wissenschaftlich erprobte Trainingsmethoden, Ernährungstipps oder Hinweise auf erlaubte, leistungsfördernde Substanzen. Lesen Sie auch, wie man leistungsmindernde Situationen bestmöglich meistert: zum Beispiel Verletzungen, Übergewicht, Anfälligkeit für Infektionen, chronische Krankheiten wie Rheuma, Herzschwäche, Schlaflosigkeit, Hör- oder Sehprobleme, Sexualstörungen oder seelischen Kummer. Großen Einfluss auf Leistung und damit Erfolg hat übrigens laut Studien das Aussehen! Fachleute informieren Sie über moderne Mittel und Methoden zur Verbesserung – von Kosmetiktipps über „unblutige“ medizinische Maßnahmen bis zu Schönheitsoperationen. Sonderkapitel sind den Frauen („Speziell für SIE“) und den Autofahrern gewidmet. Hier gelten in einigen Bereichen andere Voraussetzungen, auf die gezielt eingegangen wird. Leistung lohnt sich – mit diesem Ratgeber kommen Sie leichter und rascher an Ihr Ziel!
Leisure and Food
by Heather Mair Jennifer SumnerLeisure and food seem to be a natural fit, but the recent, unprecedented focus on all aspects of food has not been reflected in the field of leisure studies. This book is the first to combine these vital aspects of human interest by exploring the interface between leisure and food in a number of areas. For example, it examines sports nutrition products, which straddle the boundary between junk and food. It also looks into hosting sustainable meals, and what eaters can learn about sustainable food choices and food citizenship. It visits ethnic restaurants and inquires about the authenticity of eatertainment experiences from both the supply and demand side. And it takes up gardening, while investigating questions of food security, social capital, gardening narratives and the role of place. The book concludes with a dynamic reflection that sums up these leisure and food practices and sites, and challenges us to continue these debates.This book was published as a special issue of Leisure/Loisir.
Lemon Delicious: Easy Lemon Recipes for Lemon Lovers
by Julie DartIf you’re lucky enough to have a lemon tree in your garden or access to one in your neighbour’s garden, Lemon Delicious is the perfect book for you. This cookbook is bursting with creative ideas and mouthwatering recipes that showcase the vibrant, tangy flavour of lemons. From savoury dishes like chicken piccata to sweet treats like Basque lemon and coconut cream cheesecake, this book has something for everyone. You’ll also discover how to incorporate lemons into your pantry staples, from preserved lemon dressing to lemon basil pesto, adding a bright, zesty twist to your everyday cooking. With Lemon Delicious, you’ll be inspired to create stunning, flavourful dishes that will impress your family and friends. Get ready to elevate your cooking game and make the most of your lemon bounty with this must-have cookbook. Embrace the power of lemons and add a delightful zing to your culinary adventures!
Lemon, Love & Olive Oil
by Mina StoneA New York Times Best Cookbook of the Year from the author of the cult-favorite Cooking for Artists—with eighty new recipes that celebrate her Greek heritage.Growing up in a close-knit Greek-American household, Mina Stone learned to cook from her Yiayia, who taught her that food doesn’t have to be complicated to be delicious—and that almost any dish can be improved with judicious amounts of lemon, olive oil, and salt. In this deeply personal cookbook, Stone celebrates her grandmother and the other influences that have shaped her life, her career, and her culinary tastes and expertise. Lemon, Love & Olive Oil weaves together more than eighty Mediterranean-style dishes with the stories that inspired them. Stone offers home cooks a taste of her heritage with healthy, flavorful, and uncomplicated dishes such as Syrian Bulgur and Yogurt with Brown Butter Pine Nuts; Persian Figs with Cardamom and Rosewater; Baby Lettuces with Toasted Sesame Seeds, Mint, and Meyer Lemon Yogurt; and Braised Chickpeas with Orange Zest and Garlic Bread Crumbs. These recipes use fresh, flavorful ingredients to create elegantly simple dishes, complemented by beautiful, minimalist photography and original art throughout. A fresh and unconventional fusion of art and food, Lemon, Love & Olive Oil is an engaging (and delicious!) cultural and culinary tour, all complimented by the design of world-renowned artist Urs Fischer.“This is delicious ‘grandma’ cooking at its best—fresh, flavorful, simple, and seasonal, but with a modern twist that makes it exactly what I want to cook right now. I can’t wait to make everything!” —Lisa Gross, Founder/CEO of the League of Kitchens
Lemonade
by Fred ThompsonLinda Abernathy of the Arkansas Times exclaims, "Homemade lemonade tastes like sun sparkling across a lake on a summer morning. Compared to its fresh, natural lemon flavor, the instant stuff might as well be lemon-flavored dishwater." Lemonade is as American as apple pie. In Lemonade, Fred Thompson creates 50 diverse recipes that will take you far beyond the basic lemonade-stand fare of childhood. Ranging from simple to sophisticated, the recipes include such classics as Old-Fashioned Lemonade, new twists like Ginger Lemonade and Watermelon Lemonade; sparkling versions like Lime & Lemonade Cooler; and spiked versions such as Lemonade Martini and Slush Puppy Deluxe. Lemonade is also bursting with gorgeous full-color photography, useful information about buying, juicing, and storing lemons, and has sections on helpful lemonade basics. Whether you are trying an exciting new variation or a more traditional recipe, Thompson will show you that there really is no substitute for a large glass of freshly homemade lemonade.
Lemonade with Zest: 40 Thirst-Quenching Recipes
by April White Gentl Gentl HyersThis collection of 40 recipes for lemonade is filled with classic and innovative flavors the whole family can enjoy (plus a few variations with alcohol for those who imbibe). The recipes show how the beloved lemon pairs so well with an array of unique and delicious flavors—from pomegranate to ginger and cardamom—and creates a lip-smacking beverage that is a refreshing treat for any occasion. With easy-breezy photography throughout plus helpful how-tos for crafting the perfect drink, this little book is sure to add a refreshing splash of summer all year round.
Lemongrass and Lime: Southeast Asian Cooking at Home
by Stephanie Banyas Leah CohenThe flavors of Southeast Asia are the star in this collection of recipes from Leah Cohen, the Top Chef alum and restaurateur. Growing up half-Filipino, Leah Cohen never thought food from her mother's side would become her life's work. But after working in Michelin-starred restaurants and then competing on Top Chef, Cohen was still searching to define what made her food hers. She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York.Now, Cohen brings the exciting flavors of Southeast Asia to the masses in her beloved New York City restaurants. And in this cookbook, she shows readers how to use pantry staples like fish sauce (the salt of Southeast Asia), coconut milk, and shrimp paste to delicious effect, and gives home cooks the confidence to embrace what she calls the "controlled chaos" of Asian cooking in their own kitchens. As Cohen explains, Southeast Asian cooking varies by country, but what unites the cuisine is the balance of flavor that creates deep umami in every dish. From addictive street food snacks like Lumpia (Filipino spring rolls) to Burmese Eggplant Salad, Grilled Cod in Banana Leaf with Yellow Curry, Crisp Banana Fritters, and even fiery cocktails, this cookbook presents authentic dishes with a modern twist. With more than 125 recipes, it will inspire home cooks to let their taste buds travel.
Lemongrass and Mint Vietnamese Cookbook: Classic Vietnamese Restaurant Favorites at Home
by Linh NguyenThe Road to Authentic Vietnamese Street FoodThe Lemongrass, Ginger and Mint Vietnamese Cookbook is your complete guide to preparing authentic Vietnamese street food at home. Split into 8 chapters—each dedicated to one type of food—this Vietnamese cookbook makes it simple for anyone to master Vietnamese street cuisine.Drawing on her experiences growing up in northern Vietnam, author Linh Nguyen does more than just provide a comprehensive, easy-to-use Vietnamese cookbook—she teaches readers about the unique place that food holds in Vietnamese culture.The Lemongrass, Ginger and Mint Vietnamese Cookbook includes:Authentic Recipes—From phở (noodle soup) to cuốn (rolls), master 75 mouthwatering recipes of dishes that are at the heart of Vietnamese cuisine.The Whole Story—Complete guides for herb selection, storage, handy tools, and more make it easy to prepare traditional Vietnamese delights at home.A Taste of History—Discover the soul of Vietnam as Linh Nguyen shares her experiences growing up in Vietnam, as well as the history of her recipes.Master true Vietnamese flavors with the Lemongrass, Ginger and Mint Vietnamese Cookbook.
Lemons Are a Girl's Best Friend: 60 Superfood Recipes to Look and Feel Your Best
by Janet HaywardLemons Are a Girl's Best Friend is a handy, pocket-sized guide to thirty superfoods, each with two simple recipes--one to eat and one to use as a beauty treatment, complete with notes about each food's benefits and best uses.With 60 recipes for healthy dishes and all-natural beauty treatments, Lemons Are a Girl's Best Friend lets you have your Pomegranate Facial and eat your Halloumi, Orange, and Pomegranate Salad, too. Each of the recipes uses just a handful of all-natural, common ingredients to make deliciously clean dishes and easy treatments for healthier skin, hair, and nails. Each superfood is introduced with a list of its active compounds, which are then translated into tangible benefits--for example, the Vitamin C in the Tomato and Basil Bruschetta gives your immune system a boost, while the lycopene in the Tomato Face Mask protects your skin from free radicals and UV rays. With recipes for grocery store staples (oats, sweet potatoes, cucumbers) and buzzy superfoods (seaweed, chia seeds, cider vinegar) alike, there is something in Lemons for everyone!
Lenta Cocción: Deliciosas Recetas De Lenta Cocción Para Hacer En Casa (Una Vida Sana)
by Vivian PressEl libro es amigable para los principiantes y consiste de ingredientes que son fáciles de encontrar con instrucciones fáciles de seguir. Los lectores tendrán asegurado que la elección de ingredientes usados en estas recetas fueron cuidadosamente escogidos, pensando en una dieta saludable para el cerebro y libre de gluten. Por lo tanto, sólo las proteínas, grasas, frutas y vegtales más sanos son usados con la finalidad de asegurar que estás comiendo una dieta saludable. Ahora, puedes empezar o mantener tu dieta saludable para tu cerebro y libre de gluten sin preocuparte por las restricciones. En este libro se han creado y probado cuidadosamente y se han incorporado solamente carnes sin procesar, hierbas, especies, y vegetales frescos. Todas las recetas son, claro está, libres de gluten y lácteos. Tú puedes, literalmente, tomarte 10 minutos en la mañana para preparar la comida, echar todo en la olla de lenta cocción, prenderla y olvidarla. Imagina el aroma de una comida nutritiva y casera cuando regresas a casa después de un largo día de trabajo. No hay nada mejor que abrir tu puerta principal y ser recibido con el increíble aroma de una Clásica Olla de Asado con Champiñones o Pechuga de Pavo con Romero. La mejor cosa de la Dieta de Superalimentos es que mantendra tu apetito y tus antojos bajo control y tus hormonas estarás en balance. La Dieta de Superalimentos funciona porque es un regreso al tipo de comida que tu cuerpo naturalmente anhela y para el que fue diseñado. Las comidas completass con Superalimentos es la comida que los humanos consumieron por literalmente millones de años. Los Superalimentos son comidas nutricionalmente densas que están abundantemente disponibles y que ofrecen tremendo potencial dietético y de sanación. No esperes más para descubrir LA CLAVE de una nueva y mejor vida.
Lentil Underground: Renegade Farmers and the Future of Food in America
by Liz CarlisleA protégé of Michael Pollan shares the story of a little known group of renegade farmers who defied corporate agribusiness by launching a unique sustainable farm-to-table food movement.<P><P> The story of the Lentil Underground begins on a 280-acre homestead rooted in America's Great Plains: the Oien family farm. Forty years ago, corporate agribusiness told small farmers like the Oiens to "get big or get out." But twenty-seven-year-old David Oien decided to take a stand, becoming the first in his conservative Montana county to plant a radically different crop: organic lentils. <P> Unlike the chemically dependent grains American farmers had been told to grow, lentils make their own fertilizer and tolerate variable climate conditions, so their farmers aren't beholden to industrial methods. Today, Oien leads an underground network of organic farmers who work with heirloom seeds and biologically diverse farm systems. Under the brand Timeless Natural Food, their unique business-cum-movement has grown into a million dollar enterprise that sells to Whole Foods, hundreds of independent natural foods stores, and a host of renowned restaurants.<P> From the heart of Big Sky Country comes this inspiring story of a handful of colorful pioneers who have successfully bucked the chemically-based food chain and the entrenched power of agribusiness's one percent, by stubbornly banding together. Journalist and native Montanan Liz Carlisle weaves an eye-opening and richly reported narrative that will be welcomed by everyone concerned with the future of American agriculture and natural food in an increasingly uncertain world.
Leon Fast & Free: Free-from Recipes For People Who Really Like Food (Leon Ser.)
by Jane Baxter John Vincent'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founderEach recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious.** Newly revised and improved ebook edition, optimized for both small- and large-screen devices **
Leon Fast Vegan
by John Vincent Rebecca Seal Chantal SymonsNO MEAT, ONLY PLANTSA cookbook for vegans and anyone who wants more plants in their life, LEON Fast Vegan is all about delicious food, which just happens to be vegan. Whether you are looking for breakfasts or party food, weekday suppers or ambitious feasts, there is something here for everyone.With 200 recipes, the book is packed with everything from breakfast and brunch dishes to sharing plates and party food, via quick suppers and slow-cooked recipes, and masses of sauces, dressings and nourishing sides, with a generous serving of desserts, cakes, ices and drinks to round off your meal. As ever, healthy fast food chain LEON takes inspiration from around the world, with recipes for vegan sushi, Mexican tacos, Vietnamese pancakes and American burgers. The emphasis throughout is on great flavour and keeping things simple.
Leon Fast Vegan
by John Vincent Rebecca Seal Chantal SymonsNO MEAT, ONLY PLANTSA cookbook for vegans and anyone who wants more plants in their life, LEON Fast Vegan is all about delicious food, which just happens to be vegan. Whether you are looking for breakfasts or party food, weekday suppers or ambitious feasts, there is something here for everyone.With 200 recipes, the book is packed with everything from breakfast and brunch dishes to sharing plates and party food, via quick suppers and slow-cooked recipes, and masses of sauces, dressings and nourishing sides, with a generous serving of desserts, cakes, ices and drinks to round off your meal. As ever, healthy fast food chain LEON takes inspiration from around the world, with recipes for vegan sushi, Mexican tacos, Vietnamese pancakes and American burgers. The emphasis throughout is on great flavour and keeping things simple.
Leon Happy Baking (Happy Leons Ser.)
by Henry Dimbleby Claire PtakWith more than 100 sweet and savoury bakes, LEON Happy Baking contains recipes for everyone, from the novice cook to the expert baker. Following the LEON principle that what tastes good can also do you good, many of the recipes are sugar-, dairy-, wheat- or gluten- free - so there's plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline.New recipes from the LEON menu are combined with favourites from the classic cookbook, LEON Baking & Puddings, now with fresh photography.
Leon: Baking & Puddings (Leon Ser.)
by Henry Dimbleby Claire Ptak'Leon is the future.' - The TimesThe 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.Leon: Baking & Puddings is their third cookbook, and contains hundreds of recipes for everyone from the novice cook to the baking aficionado. Following the Leon principle that what tastes good can also do you good, three-quarters of the recipes are sugar, dairy, wheat or gluten free - so there's plenty to indulge in even if you have a food allergy, an intolerance or one eye on your waistline. Co-authored by Henry Dimbleby and Claire Ptak, it is a book of two halves. The first contains recipes for Every Day: granolas, cakes, breads, pizzas, and puddings to enjoy as often as you like. The second half - Celebration - contains recipes for all sorts of special occasions, from Easter and Christmas to weddings and even funerals. Flourless chocolate fudge cake, toffee apples, caramelized onion and olive tart, plum ice-cream - there is something in here to tickle every fancy.