Related to: 'Kay Plunkett-Hogge'

Conran

LEON Happy Soups

John Vincent, Rebecca Seal
Authors:
John Vincent, Rebecca Seal

Following the success of Leon Happy Salads - more than 60,000 copies sold - the Leon team is back, this time with delicious warming soups that are a meal in themselves.Leon, the home of naturally fast food, has created a collection of more than 100 all-new, all-smiles soup recipes for Comforting, Naturally Fast, Bright & Fresh, Posh and Sweet Soups, plus those all-important Sides and Crunchy Tops & Swirly Swirls. Whether you're looking for a simple soup to take to work or something more elaborate for supper with friends, this book has the answer, with straightforward yet delicious recipes for all occasions.'Souping - the new juicing' - the Telegraph

Mitchell Beazley

Aperitivo

Kay Plunkett-Hogge
Authors:
Kay Plunkett-Hogge

Let's be honest: who doesn't want to be a little bit Italian? To glide through Rome on a Vespa like Marcello Mastroianni, wearing an impeccable suit? Or sit in St Mark's Square in Venice at dusk, nibbling cicchetti and sipping an Aperol spritz? This is la dolce vita, and this is aperitivo - Italy's take on drinks and small snacks.Aperitivo brings together 80 recipes from across Italy, and tells the stories behind the food and the drinks that shape the aperitif hour. The book opens with the aperitivi themselves - Campari and Aperol - as well as recipes for classic Italian cocktails (including the perfect Negroni) and a guide to Italian wine. Kay then introduces simple recipes for Antipasto and Pinzimonio; Tramezzini; Bruschette and Crostini; Seafood; Meat and Fowl; Vegetables, Dairy and Eggs; Bread and Baking; and Dolci. So let's cinch in our waists, pop on some cat's eye sunglasses, and make like Sophia Loren. It's time for Aperitivo.

Mitchell Beazley

Adventures of a Terribly Greedy Girl

Kay Plunkett-Hogge
Authors:
Kay Plunkett-Hogge
Conran

Leon Fast & Free

Jane Baxter, John Vincent
Authors:
Jane Baxter, John Vincent

'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founderEach recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious.** Newly revised and improved ebook edition, optimized for both small- and large-screen devices **

Mitchell Beazley

GQ Eats

'If food is the new rock 'n' roll, this recipe book is Sgt. Pepper's.' - Heston Blumenthal.Featuring recipes from the UK's best restaurants, plus tips and techniques from the country's top chefs, GQ Eats is an indispensable guide for enthusiastic home cooks, sophisticated diners and good-food fanatics. This is the best of British food for men who want to cook and for women who want to know what to feed them. With contributions from leading chefs and food writers including: Jason Atherton; Raymond Blanc; Heston Blumenthal; Fergus Henderson; Giorgio Locatelli; Yotam Ottolenghi; Oliver Peyton; Gordon Ramsay; Mark Hix; Michel Roux Jnr; Marcus Wareing and Bryn Williams.The recipes provide inspiration for any occasion, from brilliant breakfasts to food for a Boys' Night In (Daniel Boulud's Coq au Vin), Michelin-star Meals such as Giorgio Locatelli's Tomato and Chilli Pasta with Prawns and Gordon Ramsay's Honey and Cider Roast Leg of Lamb, and rock 'n' roll Roasts - from Pitt Cue's Pulled Pork to Mark Hix's Roast Chicken. Remember to save room for alfresco feasts, delectable desserts and killer cocktails.Accompanied by images from brilliant photographers Romas Ford and Tom Schierlitz, GQ has created a cutting-edge compendium of recipes to cook again and again.

Mitchell Beazley

A Sherry & A Little Plate of Tapas

Kay Plunkett-Hogge
Authors:
Kay Plunkett-Hogge
Mitchell Beazley

GQ Drinks

The anticipated follow-up to GQ Eats, this ultimate drinks book features creations from bar legends such as Salvatore Calabrese as well as innovative mixes from new talent from the UK's best bars. As well as over 120 recipes for classic and cutting-edge cocktails, you will also find inside tips such as which are the best brands to use for the perfect G+T. A special section on hardware covers the glasses to use and the shakers that are worth spending money on.

Conran

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.

Conran

Little Leon: Fast Suppers

Mitchell Beazley

Make Mine a Martini

Kay Plunkett-Hogge
Authors:
Kay Plunkett-Hogge

'Martini is made with gin. A Vodka Martini is made with vodka. Apple Martinis are an abomination. That is all.' - Kay Plunkett-HoggeFrom just a few friends for drinks and snacks in the kitchen to a sophisticated soirée for everyone you know, Kay Plunkett-Hogge draws upon her background in the worlds of film and fashion and her youth in Mad Men-era Bangkok to create the ultimate guide to making your evening as easy as ABC. Kay's approach to throwing a party is to keep it simple (yet stylish), plan ahead and, above all, enjoy it.The 80 cocktail recipes are organised by base spirit, with chapters on Gin, Vodka, Rum etc, and the 40 canapé recipes are grouped into Vegetarian, Fish & Seafood and Meat.As Kay writes in the book's introduction: 'Just the sound of ice being shaken, preferably to a rhythm all of its own, is enough to bring a smile to anyone's face. It's the promise of sweet relief, of good times, good friends and good conversation. Just make mine a Martini.

Mitchell Beazley

Eat More Veg

Arthur Potts Dawson
Authors:
Arthur Potts Dawson

The new paperback edition of the acclaimed vegetable cookbook Eat Your Veg. This isn't a vegetarian cookbook. It's a way of life that celebrates vegetables and puts them at the centre of the plate. Eat More Veg presents a mix of classics, basics, simple food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or raid what's on special offer at the supermarket, you'll be able to enjoy more veg, every day. With suggestions for your store cupboard and advice on what to eat when, and an incredible variety of vegetables and recipes, we've got all the inspiration you'll need - from beetroot soup with cumin and coriander to butternut ravioli with brown butter, and from gratin dauphinoise to asparagus salad with peas, broad beans and mint - all arranged by vegetable in an easy-to-use format.

Conran

Leon: Fast Vegetarian

Henry Dimbleby, Jane Baxter
Authors:
Henry Dimbleby, Jane Baxter
Conran

Little Leon: Smoothies, Juices & Cocktails

Good food that's good for you is the mantra on which Leon was founded and the recipes in this gorgeous compact collection are packed with both flavour and goodness. Start the day with a Strawberry Power Smoothie or a Kiwi Breakfast Smoothie, chill out with a Cucumber Cooler or Melon Fizz and for something more indulgent try a Soul Fruit Cup or a Leon Summer Punch.

Conran

Little Leon: Soups, Salads & Snacks

Leon restaurants have transformed lunchtime with their many flavourful alternatives to an energy-sapping sandwich. In this adorable gift-sized collection discover Apple's Persian Onion Soup, Laura's Jewelled Salad or Arthur's Favourite Duck & Lettuce Wrap.

Conran

Leon: Family & Friends

John Vincent, Kay Plunkett-Hogge
Authors:
John Vincent, Kay Plunkett-Hogge

'The only challenger to Jamie Oliver's world domination in the healthy fast-food stakes is the team behind Leon, which has built a mini-empire on the ethos that "food should taste good and do you good"'. - StylistThe first Leon restaurant, in London's Carnaby Street, opened its doors in 2004 built on the promise of serving good fast food that does you good. Now, 43 restaurants later, Leon serves thousands of devoted fans a week. Leon Family & Friends is their fourth cookbook, created by Leon co-founder John Vincent and cookery writer and broadcaster Kay Plunkett-Hogge.At the heart of happy family life are meals spent together - sharing flavourful, nutritious food around the kitchen table and swapping stories of the day. Many of us feel we don't have the time to cater for our families in the way that we'd like but Leon Family & Friends shows you how to make the most of the time available to feed your family and celebrates the power of food to bring people together.It's divided into three sections: Today, including great breakfasts and brunch ideas and post-school teas, Tomorrow, for those occasions where some planning is involved - weekend lunches, birthday parties, Christmas and picnics - and finally; Yesterday, a culinary celebration of family food memories. With more than 200 recipes and ideas, there are dishes to keep everyone happy. Children will love the snacks in Crunch! Squish! Slurp! Their parents will welcome the quick suppers in After Lights Out. While no teenager should fly the nest without 10 Things to Know How to Cook Before You Leave Home. A new Leon cookbook is something to celebrate and Family & Friends is destined to become a much-used classic on the kitchen bookshelf.

Mitchell Beazley

Eat Your Veg

Arthur Potts Dawson
Authors:
Arthur Potts Dawson

The new paperback edition of the acclaimed vegetable cookbook Eat Your Veg. This isn't a vegetarian cookbook. It's a way of life that celebrates vegetables and puts them at the centre of the plate. Eat More Veg presents a mix of classics, basics, simple food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or raid what's on special offer at the supermarket, you'll be able to enjoy more veg, every day. With suggestions for your store cupboard and advice on what to eat when, and an incredible variety of vegetables and recipes, we've got all the inspiration you'll need - from beetroot soup with cumin and coriander to butternut ravioli with brown butter, and from gratin dauphinoise to asparagus salad with peas, broad beans and mint - all arranged by vegetable in an easy-to-use format.

Conran

Leon: Baking & Puddings

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.

John Vincent

John is co-founder of Leon, which now has more than 45 restaurants (including one in Amsterdam). He wrote Leon Naturally Fast Food with Henry Dimbleby, Leon Family & Friends with Kay Plunkett-Hogge, Leon Happy Salads and Leon Fast & Free with Jane Baxter and Leon Happy Soups with Rebecca Seal. He believes food has the power to delight, invigorate and bring people together. He thinks that our relationship with food should be positive and joyous and that we need to listen more carefully to our gut, eat more good fats, less sugar. And a whole lot more plants.

Henry Dimbleby

Leon was founded on the twin principles that food can both Taste Good and Do You Good.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, Gordon Ramsay, Nigel Slater, Heston Blumenthal, Ruth Rogers and Jay Rayner). There are now nine restaurants serving over 50,000 people a week.

Claire Ptak

Henry Dimbleby is co-founder of Leon, the award-winning fast food chain that serves healthy fast food. Together with John Vincent and Allegra McEvedy, they opened their first restaurant on London's Carnaby Street in July 2004, and 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, Heston Blumenthal, Ruth Rogers and Jay Rayner). There are now 11 restaurants serving over 70,000 people a week.