Leon Baking and Pudding ; bk. 3
|Author:||Henry Dimbleby & Claire Ptak|
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.
Of LEON: Ingredients & Recipes, Giles Coren of The Times said, "Without doubt, the coolest food book I have ever seen."
Part one: Everyday INTRODUCTION A guide to ingredients Tools, tips & techniques Tips on cooking without wheat, sugar and dairy RECIPES Breakfast Power snacks Tea time Puds Cooking with children Bread & yeast Chocolate & sweets Part two: celebration Easter St George's Day Mother's Day Father's Day Wimbledon Halloween Bonfire Night Thanksgiving Christmas Hogmanay Eid Valentine's Day Birthdays Christenings Wakes BONUS FEATURES