Happy Leons: LEON Happy Salads
$39.88
- Hardcover
224 pages
- Release Date
12 July 2016
Summary
Leon was founded on the twin principles that food can both taste good and do you good. In this book, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, vibrant, delicious salads that will have you feeling healthy and happy.
Divided into chapters that include Classics, Naturally Fast, Salads for Friends, Family Salads and Lunchbox, this book contains salads for all tastes and all occasions. Whether you’re looking for a bright salad with which to dazzle your…
Book Details
| ISBN-13: | 9781840917185 |
|---|---|
| ISBN-10: | 1840917180 |
| Author: | Jane Baxter, John Vincent |
| Publisher: | Octopus Publishing Group |
| Imprint: | Conran Octopus Ltd |
| Format: | Hardcover |
| Number of Pages: | 224 |
| Release Date: | 12 July 2016 |
| Weight: | 814g |
| Dimensions: | 204mm x 206mm x 26mm |
| Series: | Leon |
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About The Author
Jane Baxter
Henry Dimbleby, John Vincent and Allegra McEvedy opened their first restaurant in July 2004 with the aim to change the face of fast food. Six months after opening, Leon was named the Best New Restaurant in Great Britain. There are now 46 Leon restaurants.
John Vincent co-founded Leon in 2004, before going on to write the bestselling Leon Naturally Fast Food with Henry. 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.
Jane Baxter is co-author of The Riverford Farm Cook Book, which won Best First Book and Work on British Food at the Guild of Food Writers’ awards. Jane worked at the Carved Angel in Dartmouth and the River Cafe before becoming the Head Chef at the Field Kitchen, the restaurant for Riverford Organic Vegetables. She now spends her time catering, consulting on local food matters in Devon and hosting food events in unusual locations. She is the co-author of Leon Fast Vegetarian with Henry Dimbleby and has a weekly column in the Guardian’s Cook supplement.
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