{Book Review} Leon Baking & Puddings

Leon Baking & Puddings is the third book in the Leon series. The book follows the principle of the Leon restaurants that “what tastes good can also do you good”. The book is a massive baking bible that clocks in at over 300 pages. The book so co written by Clare Ptak owner of Violet bakery in London.

The book is versatile with over three quarters of the recipes having vegan and gluten free options. This is great for us as I try to make as many things as possible dairy free.

Chocolate Honeycomb MousseChocolate Honeycomb Mousse

For anyone that’s been to Leon you’ll know they only carry a few dessert items. Keep in mind the book is about the Leon philosophy rather than the items served in the restaurant for this book. That being said I was a little disappointed there wasn’t a recipe for their Lemon Ginger Crunch Bars!

Leon Lemon BarsLemon Bars

The book is divided into three sections. The first sections covers the basics. I found it very helpful. Since there are alternative recipes for different diets it covers different kinds of flour and agents in depth. As well as tools, techniques and conversion charts. The section section covers “the everyday” recipes like breakfast, breads, powder snacks and puds.

The third section covers “celebrations” such as Christmas, Hogmanay, Eid and Thanksgiving. It’s a real all round book that also translates well internationally. I made three recipes from the book and the instructions were easy to follow and of all the recipes I read most of the them had easy to find ingredients. With the exception of the one that calls for algae and my meyer lemon drama…

This is a great all round baking bible that I can see myself keeping within close reach on my cookbook pile. The book comes with 2 handy book marking ribbons and I’ve already got them in place for what I want to bake next. If you like this book there are two other Leon books Ingredients and Recipes and Naturally Fast Food.

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