Crossroads

Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine

Nonfiction, Food & Drink, International, European, Mediterranean, Professional, Vegetarian
Cover of the book Crossroads by Tal Ronnen, Artisan
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Author: Tal Ronnen ISBN: 9781579656782
Publisher: Artisan Publication: October 6, 2015
Imprint: Artisan Language: English
Author: Tal Ronnen
ISBN: 9781579656782
Publisher: Artisan
Publication: October 6, 2015
Imprint: Artisan
Language: English

A new kind of flavor-first vegan cooking. . . . Stunning.
Food & Wine

Best Food Books of 2015
USA Today

Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

A new kind of flavor-first vegan cooking. . . . Stunning.
Food & Wine

Best Food Books of 2015
USA Today

Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.

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