Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine

Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine

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Overview

Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine by Tal Ronnen

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.

Product Details

ISBN-13: 9781579656362
Publisher: Artisan
Publication date: 10/06/2015
Pages: 304
Sales rank: 462,901
Product dimensions: 10.50(w) x 8.30(h) x 1.00(d)

About the Author

Tal Ronnen, founder and chef of Crossroads Kitchen in Los Angeles and author of the New York Times bestseller The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He has made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and U.S. Senate dinners. A graduate of the Natural Gourmet Institute, Ronnen is the co-creator of Kite Hill Cheese, the first nondairy cheese sold at the high-end cheese counter at Whole Foods, and is a collaborating chef at the Wynn and Encore hotels in Las Vegas.

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Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine 4.5 out of 5 based on 0 ratings. 2 reviews.
SandrasBookNook More than 1 year ago
I am not a vegan, but this is a gorgeous cookbook!! I would feel very comfortable cooking for a vegan using these recipes, and many I would enjoy on my own. Bloomsdale Salad with Black Garlic Vinaigrette, beautiful breads, Balsamic Roasted Mushrooms with Shallots and Toasted Almonds (oh, my!), Summer Berry Galette...where do you begin?! There are gorgeous pasta recipes which are great cooked according to the recipe, but can be made for meat lovers by switching out ingredients such as a regular sausage for the vegan sausage in the Bolognese sauce. Salads, flatbreads, desserts and more fill this delightful book. The book itself is a work of art. It is beautifully bound with gorgeous photos abounding throughout calling out to you to get in the kitchen and start cooking. So, what are you waiting for?! I received a copy of this book from Artisan for my honest review. All thoughts and opinions are my own.
nfmgirl More than 1 year ago
I wanted to loooove this cookbook! It sounded so good. I loved the concept. The photography was beautiful! The recipes look like what I'd love to eat in a restaurant. The trouble is I don't want to cook them at home. There are too many ingredients, too many tools, too many steps. I just don't have the patience for this kind of cooking. That's why I eat out! I would recommend this to people who don't mind putting some real effort into dinner!