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

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

“The Best Cookbook Gifts for Vegans”
—Vice

“Best Food Books of the Year”
—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...