Leon: Ingredients and Recipes

Publishers Information

About Leon: Ingredients and Recipes

Publisher Web Link: http://www.octopusbooks.co.uk/

Divided two halves, this book arms you with what you need to know about the basic building blocks of various recipes. It also includes over 140 recipes: some are familiar favourites taken from Leon’s menus such as the Original Superfood Salad, Moroccan Meatballs or Magic Mackerel Couscous.

Further Detail

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 it’s ingredients above all for their flavour 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. In the first half of the book Leon’s top 250 fruits, vegetables, fish, meats, dairy and store cupboard ingredients are all given their own entries. Nutrition, a bit of history, flavour and the best way to get the most out of any given ingredient are all covered...seasoned with a fair amount of random miscellany. You will also travel to the outer-starburst that is ‘Brassica Galatica’, discover ‘Passports for Herbs’ and have your very own pull-out "Rainbow Seasonality Guide".The second half is "The Recipe Book" - this is where you can put your newly found knowledge of ingredients to great use. Here are 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 those 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 Omlette. 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. Food is the greatest pastime we all share, and this book will fill you with interest, warmth and smiles like being shown round a garden you’ve always loved by a gardener you slightly fancy. (http://www.octopusbooks.co.uk/)

Author Information

About Allegra McEvedy

Author Web Link: http://www.allegramcevedy.com/

Allegra McEvedy is a chef, broadcaster and writer with a mission to get the best food to the most people.

Described by The Independent as “a caterer with a conscience”, Allegra has been a chef for seventeen years, working her way through college, a clutch of London’s best restaurants and an eighteen month spell in the States.

During these times, she developed the philosophy that she continues to live and work by: that there are more ways for a chef to make a difference than by winning Michelin stars, and good food should be available to everybody.

In 2003, Allegra co-founded LEON, the award-winning, healthy, fast-food restaurant group, which opened its first outlet in Carnaby Street in 2004. Six months after opening, LEON was named the “Best New Restaurant in Great Britain” at the Observer Food Monthly Awards (by a judging panel that included Rick Stein, Gordon Ramsay, Nigel Slater, Ruth Rogers and Jay Rayner).

LEON currently has eight restaurants in London, and in May 2009 opened its first restaurant outside London, at Bluewater. Leon’s ethical credentials were recognised in the RSPCA’s 2007 Good Business Awards, in which it took top spot in the Restaurant Chain category. In 2008 Leon also won the Palme d’Or for the Best Restaurant Concept in Europe. Other accolades include The Soil Association’s Best Practice Award in 2007 and a Good Egg Award in 2008.

Allegra gave up her role at LEON in early 2009 to focus on writing and broadcasting, though she remains a shareholder in the business.

Her first series, Economy Gastronomy, which she co-presented with Paul Merrett, aired on BBC2 in 2009.

Allegra is also a regular guest presenter on Radio 4’s Loose Ends.

Since 2007, she has been Chef in Residence at The Guardian, for which she writes a weekly column, as well as hosting the “cookalong”, the internet’s first and only live, interactive, illustrated cooking class.

Allegra is the author of four books: The Good Cook (2000); Allegra McEvedy’s Colour Cookbook (2006, winner in the Chefs and Restaurants category of the International Association of Culinary Professionals’ prestigious Cookbook Awards,); LEON: Ingredients & Recipes (2008); and Economy Gastronomy (2009), which accompanied the BBC2 series of the same name.

Of LEON: Ingredients & Recipes, Giles Coren of The Times said, “Without doubt, the coolest food book I have ever seen.”

Born and educated in West London, where she still lives, Allegra’s interests include Hollywood musicals and Elvis.

In  2008, Allegra was awarded an MBE for services to the hospitality industry, specifically for the promotion of healthy eating and ethical sourcing in the UK. (http://www.allegramcevedy.com/)

Cookbooks by Allegra McEvedy

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My Cookbook

Economy Gastronomy

by Allegra McEvedy, Paul Merrett

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My Cookbook

Leon: Ingredients and Recipes

by Allegra McEvedy