Happy Leons: LEON Happy Salads

Name: Happy Leons: LEON Happy Salads
Brand: Hachette Aotearoa New Zealand
SKU: 9781840917185
Price: 34.99 NZD
Availability: InStock

By Jane Baxter and John Vincent

Series: Leon

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Summary

LEON Happy Salads by Jane Baxter and John Vincent is a delightful cookbook featuring an array of vibrant, nutritious salads that cater to a variety of tastes and dietary preferences. It presents a selection of creative recipes that are both healthy and satisfying, emphasizing fresh ingredients and bold flavours. Perfect for anyone looking to spice up their routine with delicious, wholesome salad options.
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Format: Hardback

$34⁹⁹

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Happy Leons: LEON Happy Salads

$34⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

If you're a fan of vibrant, healthy dishes that burst with flavour and creativity, this book is perfect for you. It offers a delightful variety of salad recipes that are both nutritious and satisfying, ideal for those looking to mix up their meals with inspired combinations and fresh ingredients. Perfect for anyone seeking to enjoy quick, wholesome meals that don't compromise on taste.

Happy Leons: LEON Happy Salads

The authors from bestselling healthy fast food brand Leon are back, this time with a book full of delicious and fresh salads that are a meal in themselves.

Description

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, LEON Happy Salads contains salads for all tastes and all occasions. Whether you're looking for a bright salad with which to dazzle your friends, or a simple salad to take to the office, this book is a must-have kitchen staple.

Recipes include:

Pink Quinoa Salad
Polish Herring Salad
Ham Hock and Lentil Salad
Vietnamese Chicken Salad with Rice Noodles
Courgetti with Pesto and Grated Ricotta Salata
Bacon Fried Corn with Greens, Pork and Crisp Sweet Potato
Black Rice Salad with Peas, Egg and a Curry Dressing
Asparagus, Couscous, Feta and Orange
Leon Original Superfood
Hot-smoked Salmon, Beetroot, Horseradish and Dill

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Book Details

INFORMATION

ISBN: 9781840917185

Publisher: Octopus Publishing Group

Format: Hardback

Date Published: 02 June 2016

Country: United Kingdom

Imprint: Conran Octopus Ltd

Audience: General / adult

DIMENSIONS

Spine width: 26.0mm

Width: 206.0mm

Height: 204.0mm

Weight: 814g

Pages: 224

Collections

Cook Books & Recipes Cooking & Food Jane Baxter John Vincent Non-Fiction Series: Leon

About the Author

When Henry Dimbleby, John Vincent and Allegra McEvedy opened their first restaurant on London's Carnaby Street in July 2004 their aim was to change the face of fast food. 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, Nigel Slater, Heston Blumenthal, Ruth Rogers and Jay Rayner). 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 coloumn in the Guardian's Cook supplement.