Leon: Family & Friends

The authors, who are co-owners of London’s Leon restaurant (where Vincent is also chef), offer this simple and straightforward book of recipes that celebrate comfort using fresh, healthy, seasonal ingredients. The first chapter, titled “Today,” features “recipes with one thing in mind: making it easier for you to feed your family and friends good food,” with such recipes as banana, buckwheat and blueberry hot cakes; and Posh Poached Eggs in a Cup, made with chorizo and cheese sauce. Dishes meant to be popped in the oven while you go for a weekend stroll are featured in “A Walk in the Park”; there’s a chicken and tarragon casserole, as well as a chili game stew. The chapter titled “Tomorrow” features dishes that require more planning and is broken down into sections like “Weekend Blow-outs” (oven-fried chicken with collard greens; and Rob Elliott Smith’s Shrimp Creole). In all, this is a delightful collection of completely manageable recipes for food that is delicious and meant to be made and eaten with family and friends. (May)