By Harumi Kurihara
In Everyday Harumi, now reissed as an attractive jacketed paperback, Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Using many of her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step-by-step instructions that show key Japanese cooking techniques. Texture and flavour are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard.Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.
Little Leon: Fast Suppers
Wholesome, yummy.... joyously healthy. - Sunday TimesThe Leon motto is 'naturally fast food', and this bite-sized collection is full of ideas for quick-to-table suppers. From Natasha's Chicken Fajitas and Tom's Red Pesto Surprise to the Perfect Pepper Steak, each tasty, healthy and fast recipe will take you less than 30 minutes to prepare. Quick desserts such as Henry's Salted Caramel Bananas are also included.
Little Leon: One Pot
Wholesome, yummy . . . joyously healthy - The Sunday TimesBe pot-prudent with Little Leon: One Pot, the bite-sized collection of healthy and tasty one-pot recipes, from Storecupboard Daube and John's Thai Curry to warming Winter Vegetable Herb Pot Roast and Leon Chilli Con Carne.
Thai Street Food
By David Thompson
It's hard to imagine a more knowledgeable and inspiring guide to the vibrant world of Thai street food than internationally renowned chef and Thai food expert David Thompson. Join him on a whirlwind tour of the curry shops and stir-fry stalls of Thailand: afloat on the canals of Bangkok, on the streets and in the markets - then try your hand at cooking the fast, fresh and irresistible food that sustains a nation.With Earl Carter's photo essays of Thai street life and exquisite food photography, Thai Street Food so effectively captures the atmosphere of Thailand's streets and markets it's as if you were there.The structure follows the sweep of time as day slips into night, and follows the key times when the Thai people flock onto the streets to eat their food - from Kanom jin Noodles with Fish and Wild Ginger Sauce at noon to delicious Sweet Roast Pork in the late evening.Full of passion and flavour, Thai Street Food is a mixture of wonderful atmospheric street photography and simply delicious recipes. Epic and comprehensive in its scope, this is a landmark publication from the western world's leading authority on Thai food.
Around the World in 120 Recipes
By Allegra McEvedy
By Christine Manfield
Tasting India is a seminal text on Indian cookery and culture. Organised regionally, each chapter holds detailed secret pleasures and food rituals that entice the taste buds. Featuring over 250 recipes for traditional and contemporary home-style Indian dishes, and with everything from Bengali garam masala and dal-stuffed pastries to cabbage salad and spiced goat curry, you'll be spoilt for choice. India is a visual feast and a gastronomic paradise that seduces with its food and contagious hospitality and this book does exactly the same. Sumptuous background imagery brings the page to life and sets the context for the food, immersing the reader in a colourful and aromatic South Asian climate. There's also an exhaustive spice and ingredient and equipment dictionary to help locate and understand the rich blend of flavours that are involved in Indian cookery. The collection of recipes reflect the stories of countless mothers, grandmothers, daughters and sons, making Tasting India a purposeful and enjoyable read.
By Bobby Chinn
This is not just a recipe book but an authentic guide to Vietnamese food as it is eaten today, from snacks and street foods such as rice noodle wraps, imperial spring rolls and grilled chicken wings to his own fusion-style restaurant dishes such as tamarind gazed crab cakes with chive flowers, and green tea smoked duck breasts with sticky rice parcels and baby bok choi.As well as a comprehensive section on Vietnamese ingredients and what Bobby calls the building blocks of his recipes - such as sauces and stocks - the book contains more than 100 recipes and is interspersed with Bobby's foodie stories and kitchen tales such as his first experiences of running a kitchen, how he found out the recipe for the secret sauce on his grilled chicken and his off the wall tales of the more unusual food and ingredients.Vietnamese Food is a true adventure story for the palate and an absorbing culinary tour.
Leon: Ingredients & Recipes
By Allegra McEvedy
'Leon serves food that is fresh, seasonal, locally sources and really good. The twist is that your food is served really fast. The double twist is how delicious it is.' - Vogue The 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. The menu is based around bold flavours, using simply-cooked fresh, local, natural ingredients with an emphasis on seasonal dishes; it also reflects how our eating habits change as the daylight house get longer and shorter. 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 its 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. 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 them are all covered, seasoned with a fair amount of random miscellany.The second half is The Recipe Book, where you can put your newly found knowledge of ingredients to great use with 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 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 Omelette.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.