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  • Leon: Baking & Puddings

    By Henry Dimbleby, Claire Ptak
    Authors:
    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.
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    The Landscape Photographer's Field Guide

    By Carl Heilman II
    Authors:
    Carl Heilman II
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    Light & Shoot 50 Fashion Photos

    By Chris Gatcum
    Authors:
    Chris Gatcum
    Fashion photography has always called for the maximum creative variety, with a constant pressure for photographers to produce fresh, exciting work with complicated, considered lighting and location design. Whether you're starting out or have many years of experience, this book is an accessible and varied way to explore the genre and pick up new ideas.Each of the 50 fashion photographs is accompanied by complete details on how it was achieved with insights from the photographer, alongside a detailed 3D lighting diagram showing where all the equipment and props were placed. Armed with all this detail, it's easy to see how photos were made, learn how to use equipment, and develop as a photographer.There is also an introduction to camera and lighting equipment, and a complete glossary of terminology.
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  • Leon: Naturally Fast Food

    By Henry Dimbleby, John Vincent
    Authors:
    Henry Dimbleby, John Vincent
    'The dream is to bring really good food at a good price to as many people as possible. It makes LEON sound like a new religion. If so, it's one that can count our judges as among its growing congregation of worshippers.' - Observer Food Monthly AwardsThe 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.Leon Naturally Fast Food is again a book of two halves. The first half is Fast Food, which contains recipes for every occasion that take a maximum of 20 minutes to prepare: from a work day breakfast and children's meals to simple suppers and party food. The second half is Slow Fast Food which contains things that can be made in advance when you have time, to enjoy when you don't have time. There is plenty in both halves for both the experienced cook and the culinary adventurer in search of inspiration.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.
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  • Leon: Ingredients & Recipes

    By Allegra McEvedy
    Authors:
    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.
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    Lr Zoom Into Space

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    Lt Mf Everyday Things

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    Lt Mf Things That Go

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    Lt Mf Wild Animal Babies

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    Lt Mf Animal Mums And Babies

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    Low-GI Cookbook

    By Louise Blair
    Authors:
    Louise Blair
    Eating a low-GI diet is the ultimate path to high energy levels, permanent weight loss and great health. This practical book offers 80 mouthwatering recipes for every occasion, from quick-fix lunches such as Poached Eggs with Lentils and Rocket to delectable dinners, including Baked Sweet Potato with Griddled Herb Chicken. There's no need to miss out on pudding either, with low-GI recipes for sweet treats such as Blackberry and Apple Tartlets and Fruity Bread and Butter Pudding. Together with expert information on how the glycaemic index works and why GI foods are so good for you, with Low GI Cookbook you'll find living the GI life is easy.
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  • Language Learners: Sophie Learns Spanish

    Join Sophie on an exciting summer holiday trip to stay with her Spanish friend, Pablo. Essential everyday Spanish phrases and vocabulary are interspersed with a simple, fun-packed story. Join the friends as they go shopping, to the beach, to a farm, a fiesta and a football match.
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    Layouts for Scrapbooking

    By Helen Bradley
    Authors:
    Helen Bradley
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