Review by Booklist Review
*Starred Review* It won't take long for the Leon restaurants to cross the Atlantic, if UK proprietor Dimbleby and writing sidekick Baxter continue promoting Leon's vegetarian ways. This is actually a cookbook intended for both kids and adults because of the mix of funky photographs, charming explanations of each dish, and simple structure of the 150-plus recipes. Who could have guessed that kale chips were such a cinch to make? Use the Tuscan variety, spritz with olive oil, dash with salt and pepper, and bake for 15 minutes in a 325-degree oven. Every foodstuff, in fact, is like that, whether gazpacho and stuffed chiles or turnip pancakes and quinoa salad. Old favorites, such as corn chowder and chunky guacamole, nestle with newer concoctions. The authors make sure that instructions are easy and the recipes will turn out well. Along the way, they share stories of inspiration and perspiration, not to mention tips that will change the flavor and composition for variety's sake. Includes plenty of menu ideas for feeding friends and family.--Jacobs, Barbara Copyright 2016 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Expert vegetable chef Baxter and Dimbley, founder of U.K.'s health-conscious restaurant chain Leon offer a unique and inspiring collection of recipes featuring original dishes that let vegetables take center stage, whether in standalone meals or side dishes. To guide new chefs, the authors provide useful sections on substituting main ingredients, veggie prep, common mistakes, and using leftovers. Recipes span from breakfast and lunch through to cakes and desserts. Soups such as wild garlic, potato, and almond and spiced farro will warm the bones while the grilled corn, avocado, and toasted tortilla salad offers a light and flavorful alternative. The chefs cover fritters and pancakes, pasta, grains, and beans, rice and curry, and kid-friendly options, but where they truly excel is with casseroles such as spinach, squash, and blue cheese and grazing side dishes that include Maderia mushrooms on toast and polenta with creamed kale. Zucchini and tomato gratin, cauliflower cheese, and 10 types of mashed potatoes demonstrate the variety and appealing nature of their collective efforts. Ideal for experienced cooks looking for innovative ways to incorporate more vegetables into meals as well as new cooks just testing the vegetable waters, this collection offers expert guidance with tasty rewards. (Feb.) (c) Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
Dimbleby cofounded UK restaurant chain Leon, with 13-plus locations specializing in healthy, sustainable fast food. His latest Leon cookbook, cowritten with food writer Baxter, aims to provide easy vegetable recipes that aren't smothered in sauce or composed of hard-to-find ingredients. Dishes like fennel, radish, and fava bean salad, stuffed eggplant curry, and pina colada meringue are presented in two parts: "Star Turns," or stand-alone dishes; and "Supporting Cast," comprised of small plates, sides, and desserts. The book also includes gardening advice, menu ideas, adhesive labels, and a wealth of clever collages and illustrations. VERDICT This would make a wonderfully quirky companion to Hugh Fearnley-Whittingstall's River Cottage Veg: 200 Inspired Vegetable Recipes. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
