Leon Fast Vegetarian

. He and fellow Leon co-founder John Vincent are currently advising the UK government with their School Food Plan. She is also co-author of Leon Happy Salads.Henry Dimbleby co-authored Leon: Naturally Fast Food and Leon: Baking & Puddings. 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

Beautiful Book The book is beautiful to look at and the recipes are quite interesting. The only down side is that most of them are casseroles or stirfrys style. I already make indian dishes and ratatouilles so I was really looking for more opportunities to make vegetarian dishes that showcase one or two vegetables without giving it the "mixed" or "stewed" look still, everything sounds good!. Agen GN Schmitz said Surprisingly more interesting and varied than the standard Leon cookbook. Surprisingly more interesting and varied than the standard Leon cookbook. (Though, at this point, it shouldn't be that surprising that a vegetarian cookbook can be creative.). Great "Fast food" vegetarian recipes Delpy Maryline Bought it a couple of weeks ago and have tried many recipes. Very happy so far, it makes a nice change, I love the 50'ies air to it, great photos. Needs quite a few ingredients such as spices and staples in the cupboard (larder sounds odd to a vegetarian). Looking forward to carrying on testing and tasting the other recipes

About the AuthorJane 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. She is also co-author of Leon Happy Salads.Henry Dimbleby co-authored Leon: Naturally Fast Food and Leon: Baking & Puddings. . He and fellow Leon co-founder John Vincent are currently advising the UK government with their School Food Plan

The philosophy at the heart of Leon: Fast Vegetarian is about cooking and eating delicious, healthy fast food made from sustainable vegetarian ingredients. It should provide inspiration to both experienced cooks and culinary novices. It should provide inspiration to both experienced cooks and culinary novices. This is not about spending hours in the kicthen, but about bringing family and friends together with simple, gutsy, happy-making food. The first part of the book offers vegetable-based dishes that can stand alone as a whole meal; while the second part explores accompaniments and smaller plates. This is not about spending hours in the kitchen, but about bringing family and friends together with simple, gutsy, happy- making food. Eating less - or no - meat has become key to the way many of us cook, and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere. . You will find flavors in this book from all over the world, but the recipes have deliberately been kept simple, with ingredients that are easily available