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LEON Baking & Desserts Hardcover – April 11, 2012


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Product Details

  • Hardcover: 304 pages
  • Publisher: Conran (April 11, 2012)
  • Language: English
  • ISBN-10: 1840916117
  • ISBN-13: 978-1840916119
  • Product Dimensions: 8 x 1.5 x 10.2 inches
  • Shipping Weight: 3 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,348,774 in Books (See Top 100 in Books)

Editorial Reviews

Review

Of LEON: Ingredients & Recipes, Giles Coren of The Times said, "Without doubt, the coolest food book I have ever seen." --This text refers to an out of print or unavailable edition of this title.

About the Author

Originally from Marin County, California, Claire Ptak worked as a pastry cook and later pastry chef for Alice Waters at Chez Panisse in Berkeley, CA before moving to London where she started Violet Cakes on an East End market stall in 2005. Claire's American-style bakes have a very loyal following and regularly sell out at her and two market stalls and recently opened store. In addition to making cakes, Claire Ptak is a food stylist, food writer and food developer. Recent projects include her The Whoopie Pie Book. As a food stylist she has worked with Yotam Ottolenghi and Jamie Oliver. Claire's cakes have been featured widely in newspapers and magazines, including Elle, Time Out, the New York Times and Food & Wine.

Claire continues to work with Alice Waters at special events worldwide, including the inauguration of President Obama. She recently worked with friends Todd Selby, and Ignacio Mattos on the opening of the new Brooklyn hotspot ISA in Williamsburg.

Henry Dimbleby is one of the co-founders of the restaurant chain LEON in London, first opened in July 2004. Their goal was to change the face of fast food 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 nine restaurants serving over 50,000 people a week.

Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By trilingual1946 on March 10, 2013
Format: Hardcover Verified Purchase
This British book has many delicious baking and dessert recipes. American users should be aware that the measurements are shown in metric, which means having a kitchen scale to weigh ingredients, and also in British teaspoons and tablespoons, which are slightly larger than their American counterparts. If you're baking from this book in the U.S. it may take a bit of trial and error to get the exact results you were looking for.
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1 of 1 people found the following review helpful By Stephan H. Wissel on January 2, 2013
Format: Hardcover Verified Purchase
I used to be intimidated by cooking books that made basic assumptions about my technical skills. Leon doesn't do that. In a refreshing unpretentious way the authors create lust for action and making the process of sourcing and preparing as much fun as eating your results
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By Blue Amulet on November 1, 2014
Format: Hardcover
I am an experienced baker, and have been really disappointed in this book. I find the recipes to be poorly tested, and not to provide enough detail to reproduce the results in the beautiful pictures. After making a bland, grainy cheesecake and a batch of granola which burnt hopelessly within a third of the indicated baking time, I'm going to pass on making stuff from here in the future.
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