John Vincent

Julian Hitch

FT BOOK OF THE MONTH 'A wondrous book' - Alain de Botton 'A wholly new perspective to finding balance and success' - Nir Eyal 'I highly reccommend it' - Chief experience officer, Publicis Group and author of How to Speak Machine: Laws of Design for a Digital Age Smash your targets * Annihilate the competition * Choose your battles Have you ever wondered why we use metaphors derived from war and conflict so often at work? What impact does that have on how we conduct business, our culture, our stress levels and ultimately our ability to succeed? For too long war has cast a spell on how we think about business, with negative implications for us, the companies we work in and on the planet. Drawing on the philosophy of Wing Tsun, an ancient Chinese martial art based on the idea that fighting is fundamentally bad, John Vincent and Julian Hitch challenge some of our deepest-held assumptions and show us how to unlearn many ideas and behaviours that are preventing our personal and professional growth. Instead of embracing force as the long accepted route to success, Winning Not Fighting offers as a transformational guide to work and life by inspiring positivity, simplicity and focus. "Unites business and martial arts in a realistic, practical and intelligent way. It's capitalism, but not as we know it." - Benjamin Zephaniah

Succeed in Work, Life and Business with the Art of Wing Tsun

Winning Not Fighting

An Intelligent Person's Guide to History

Henry Dimbleby

A collection of simple and delicious recipes from award-winning restaurant Leon that can be pulled together in a flash. 'The dream is to bring really good food at a good price to as many people as possible. It makes Leon sound like a new religion. If so, it's one that can count our judges as among its growing congregation of worshippers.' - Observer Food Monthly Awards The first Leon restaurant, on London's Carnaby Street, opened its doors in July 2004, aiming to change the face of fast food by bringing fresh, wholesome cooking to the high street. Since then Leon has grown to more than 55 restaurants, including in Washington DC. Leon's food message is a simple and honest one that hasn't changed since the opening of that first branch - cook and eat with the best ingredients available and don't forget the naughty bits that are necessary for a fully-rounded life. Leon Naturally Fast Food is a book of two halves. The first is Fast Food, which contains recipes for every occasion that take a maximum of 20 minutes to prepare: from a work day breakfast and children's meals to simple suppers and party food. The second half is Slow Fast Food, which contains meals that can be made in advance when you have the time, to enjoy when you don't. The wide range of recipes will satisfy both the experienced cook and the culinary adventurer in search of inspiration.

Naturally Fast Food

Leon

Rebecca Seal

The latest book in the LEON Happy series - more than 250,000 copies in print. LEON, the home of naturally fast food, have turned their hand to creating a collection of curries - more than 100 new recipes inspired by dishes from Sri Lanka, India, Thailand and Burma, as well as Kenya, Somalia and the Caribbean. Find fiery, speedy, warming or creamy curries, plus everything you might want on the side, from fluffy flatbreads and perfect rice to crunchy relishes, garlicky greens and tangy pickles. If you want fast fixes with easy wins from a supermarket, or something more fancy for when you have a little more time, you will find them all here. Includes Sri Lankan jackfruit and vegetable curry, Kashmiri lamb rogan josh, Skinny salmon and coconut curry and Katsu chicken curry as well as tasty side dishes and tips for speedy curries and ingredient swaps.

Happy Leons: Leon Happy Curries

**FREE SAMPLER** Leon, the home of naturally fast food, have created a collection of more than 100 all-new, all-smiles soup recipes for Comforting, Naturally Fast, Bright & Fresh, Posh and Sweet Soups, plus those all-important Sides and Crunchy Tops & Swirly Swirls. Whether you're looking for a simple soup to take to work or something more elaborate for supper with friends, this book has the answer. We hope that you enjoy this free sampler.

Happy Leons: Leon Happy Soups

Jane Baxter

**FREE SAMPLER** 'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founder Take a sneak peak at Leon: Fast & Free before it publishes in January. Each recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book will contain recipes for every meal of the day and every occasion. With this exclusive free sampler discover recipes that prove that a free-from menu can be utterly delicious.

Free-from recipes for people who really like food

Leon Fast & Free

Jack Burke

From the very beginning, LEON has asked the same question - why can't fast food be good for you? Well, it can be, and in this book we've gathered our favorite - and quickest - healthy fast food recipes from around the world. From burgers to brochettes, dosa to donburi, we've collected the most delicious street food dishes, sandwiches, pastas and sides, and made them as good-for-you as possible. LEON Happy Healthy Fast Food includes 100 new recipes and photography, organised into five sections: Breads & Buns, Salads, On the Hob, Grilled & Bakes, Sides, Sauces & Rubs and Sweets & Shakes.

Leon Happy Fast Food

'Cook yourself healthy and happy!' - the Sunday Telegraph From the very beginning, LEON has asked the question: why can't fast food be delicious and good for you? Well, it can - this book is packed with the quickest recipes from around the world that have been given a healthy-but-flavourful LEON spin. From burgers to baguettes, pizza to pasta and wraps to (jack)wings, Leon Happy Fast Food offers 100 recipes organized into five sections: Breads & Buns, Salads, On the Hob, Grilled & Baked, Sides, Sauces & Rubs and Sweets & Shakes.

Happy Leons: Leon Happy Fast Food

Chromium exists in nature as complexes of two stable oxidation states – trivalent chromium(III) and hexavalent chromium(VI). Although trivalent chromium is required in trace amounts for sugar and lipid metabolism in humans and its deficiency may cause a disease called chromium deficiency; hexavalent chromium is toxic and carcinogenic. As chromium compounds were used in dyes and paints and the tanning of leather, these compounds are often found in soil and groundwater at abandoned industrial sites, now needing environmental cleanup and remediation. The Bioinorganic Chemistry of Chromium: From Biochemistry to Environmental Toxicology takes a critical look at what the biochemical data indicate about chromium's role in the body and the biological mechanisms of its toxicology. Topics covered include: What do we know about the biochemical roles and mechanisms of chromium? Is chromium an essential element in the mammalian diet? Is chromium(III) effective as a nutraceutical, a therapeutic agent, and as a supplement in animal feed? What is the biochemistry behind the toxicology of chromium(III) and chromium(VI):the mechanisms of metabolism, genetic and epigenetic effects, and disruption of cell signalling? What are the current chromium(VI) policies and positions from regulatory agencies? The Bioinorganic Chemistry of Chromium: From Biochemistry to Environmental Toxicology is an important contribution to the bioinorganic and trace element biochemical fields which will find a place on the bookshelves of bioinorganic chemists, biochemists, inorganic chemists, toxicologists, nutritionists and regulatory affairs professionals.

The Bioinorganic Chemistry of Chromium

Kay Plunkett-Hogge

'The only challenger to Jamie Oliver's world domination in the healthy fast-food stakes is the team behind Leon, which has built a mini-empire on the ethos that "food should taste good and do you good"'. - Stylist The first Leon restaurant, in London's Carnaby Street, opened its doors in 2004 built on the promise of serving good fast food that does you good. Now, 43 restaurants later, Leon serves thousands of devoted fans a week. Leon Family & Friends is their fourth cookbook, created by Leon co-founder John Vincent and cookery writer and broadcaster Kay Plunkett-Hogge. At the heart of happy family life are meals spent together - sharing flavourful, nutritious food around the kitchen table and swapping stories of the day. Many of us feel we don't have the time to cater for our families in the way that we'd like but Leon Family & Friends shows you how to make the most of the time available to feed your family and celebrates the power of food to bring people together. It's divided into three sections: Today, including great breakfasts and brunch ideas and post-school teas, Tomorrow, for those occasions where some planning is involved - weekend lunches, birthday parties, Christmas and picnics - and finally; Yesterday, a culinary celebration of family food memories. With more than 200 recipes and ideas, there are dishes to keep everyone happy. Children will love the snacks in Crunch! Squish! Slurp! Their parents will welcome the quick suppers in After Lights Out. While no teenager should fly the nest without 10 Things to Know How to Cook Before You Leave Home. A new Leon cookbook is something to celebrate and Family & Friends is destined to become a much-used classic on the kitchen bookshelf.

Leon Family and Friends

'The dream is to bring really good food at a good price to as many people as possible. It makes LEON sound like a new religion. If so, it's one that can count our judges as among its growing congregation of worshippers.' - Observer Food Monthly Awards The first Leon restaurant, in London's Carnaby Street, opened its doors in July 2004. For its founders - henry Dimbleby, John Vincent and Allegra McEvedy - the aim was to change the face of fast food, by bringing fresh, wholesome cooking to the high street. Six months later, Leon was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards. The menu is based around bold flavours, using simply-cooked fresh, local, natural ingredients with an emphasis on seasonal dishes; it also reflects how our eating habits change as the daylight house get longer and shorter. Leon Naturally Fast Food is again a book of two halves. The first half is Fast Food, which contains recipes for every occasion that take a maximum of 20 minutes to prepare: from a work day breakfast and children's meals to simple suppers and party food. The second half is Slow Fast Food which contains things that can be made in advance when you have time, to enjoy when you don't have time. There is plenty in both halves for both the experienced cook and the culinary adventurer in search of inspiration. LEON's food message is a simple and honest one - cook and eat with the best ingredients available and don't forget the naughty bits that are so necessary for a fully-rounded life.

Leon Book 2

Leon was founded on the twin principles that food can both taste good and do you good. In this book, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, vibrant, delicious salads that will have you feeling healthy and happy. Divided into chapters that include Classics, Naturally Fast, Salads for Friends, Family Salads and Lunchbox, this book contains salads for all tastes and all occasions. Whether you're looking for a bright salad with which to dazzle your friends, or a simple salad to take to the office, this book is a must-have kitchen staple. Recipes include: Pink Quinoa Salad Polish Herring Salad Ham Hock and Lentil Salad Vietnamese Chicken Salad with Rice Noodles Courgetti with Pesto and Grated Ricotta Salata Bacon Fried Corn with Greens, Pork and Crisp Sweet Potato Black Rice Salad with Peas, Egg and a Curry Dressing Asparague, Couscous, Feta & Orange Leon Original Superfood Hot-smoked Salmon, Beetroot, Horseradish & Dill

Happy Leons: LEON Happy Salads

Joerg Rieger

The thoughts and beliefs of John Wesley and the Early Methodist traditions are frequently related to recent progressive tendencies in theology. There are numerous parallels between contemporary interests in people at the margins and Wesley's concern for poor people and his commitments to the sick and imprisoned. In this volume, contributors from diverse backgrounds in the United States and around the globe reflect on radical and liberation traditions in Methodism in their own context. In conversation with contemporary Methodism and the Wesleyan heritage, each chapter focuses on the question of how radical and liberation traditions provide new visions for the present and future of the church. Contributors: Jose Miguez Bonino, Rebecca S. Chopp, Stephen G. Hatcher, Jione Havea, Theodore Jennings, Jr., Cedric Mayson, Mercy Amba Oduyoye, Andrew Sung Park, Jong Chun Park, Harold J. Recinos, Joerg Rieger, John J. Vincent, and Josiah U. Young, III.

Rejuvenating a Tradition

Methodist and Radical

*** 'So excited to get cooking with Rebecca Seal's new book LEON Happy Guts! Some incredible microbiome-friendly recipes!' Professor Jack Gilbert, PhD, world-renowned microbiome scientist at the University of California San Diego LEON was founded on the principle of nourishing the soul with food that nourishes the body - making us happy as a result. In the latest book in the bestselling LEON Happy series, the LEON team have created more than 100 recipes on eating for a happy, healthy gut and a boosted immune system. This is not about eating a restrictive diet or depriving yourself of delicious food, but instead incorporating gut-friendly ingredients into your daily diet with recipes loaded with fibre, live microbes, omega-3 and the colours of the rainbow - but less sugar. In addition to recipes, LEON Happy Guts offers the latest advice on improving your gut health, including why we should all use extra virgin olive oil in abundance and how wine and cheese might actually be good for you.

Recipes to help you live better

Happy Leons: Leon Happy Guts

The Nutritional Biochemistry of Chromium(III), Second Edition, reviews the fields of chromium biochemistry and nutrition and how they have dramatically changed in the last decade. Editor John Vincent has lead much of the research that has resulted in new discoveries and reversals of previously held beliefs, such as health concerns surrounding the toxicity of chromium(III). New sections include a review of new evidence showing why chromium may not be an essential element, why national recommendations may need updating, and new data on the use of chromium supplementation in animal feeds. Discussions on the controversial topic of the role of chromium(III) at the molecular level in insulin signaling and information on cell cultures and in vitro assays of chromium toxicity are also covered. Examines all of the significant research surrounding chromium, providing discussion on both sides of controversial issues Features new evidence that shows why chromium may not be an essential element Details why national recommendations may need updating Edited by leading expert in the field of chromium, with new contributions from leaders in different aspects of chromium research

The Nutritional Biochemistry of Chromium(III)

Leon: Family & Friends

Leon - natürlich Fast Food ; [ehrlich, einfach, gut]

This book examines the complex and conflicting relationships between LGBT people and our cultural and heritage organisations including libraries, museums and archives. In this unique book established author John Vincent draws together current good practice, and also highlights issues which urgently still need to be addressed. To set the work of libraries, museums and archives in context, Vincent traces the development of LGBT rights in the UK. He goes on to examine some of the reasons for hostility and hatred against this minority group and critically explores provision that has been made by cultural and heritage organisations. He offers examples of good practice - not only from the UK, but from across the world - and draws up an essential 'charter' for future development. This compelling, practical book should be read by managers and staff in libraries, museums and archives around the world looking for guidance on this important issue.

The Response of Libraries, Museums, Archives and Heritage since 1950

LGBT People and the UK Cultural Sector

John Pateman

The need for public libraries to tackle social exclusion and engage in social justice becomes ever more urgent as the gap between rich and poor continues to widen, and the very survival of public libraries in the heart of the community is open to debate. If public libraries are to develop and grow in the future and become relevant to the majority of their local communities, then they need to abandon outmoded concepts of 'excellence' and fully grasp the 'equity' agenda. This book examines the historical background to social exclusion and the strategic context in terms of government and professional policy. The authors propose a compelling manifesto for change and outline practical ways in which public libraries can be transformed into needs-based services.

Public Libraries and Social Justice

Winning Not Fighting draws on the philosophy of Wing Tsun, an ancient Chinese martial art, to offer a profound and practical guide to achieving success at work, life and business. By explaining what these teachings reveal about decision-making, professional relationships, personal targets and positivity, it challenges some of our deepest-held assumptions and forces us to unlearn many ideas that inform our current ideas on professional success. Why, for example, do we refer to business through a lens of conflict? Why does winning always require confrontation, competition and a loser? John Vincent and Julian Hitch challenge our ingrained assumptions about success and achievement to to guide us through a path of self-cultivation using the eight wisdoms of Wing Tsun. John Vincent, the co-founder of LEON, has applied these mantras to his healthy fast- food empire with enormous success. In Winning Not Fighting, he collaborates with Wing Tsun master, Sifu Julian Hitch to sculpt this timeless wisdom into a practical and accessible guide to achieving success for your business.

John Vincent

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