Crossroads Overview

Crossroads teaches readers to make his recipes and proves that the flavors we crave are easily replicated in vegan dishes made without animal products.

Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, 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.

In Crossroads, 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, this book 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.

More than 100 for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more. This book is an indispensable resource for healthy, mindful eaters everywhere.


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. He 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 non-dairy cheese sold at the high-end cheese counter at Whole Foods.


Editorial Reviews

“Tal Ronnen’s food philosophy isn’t unusual for a chef of his caliber. It also isn’t complicated. Simply put: taste above all. And then you realize he’s vegan, an approach to eating that too often has been defined by foods so virtuous they taste worse than the packaging they come in. Except that’s not Ronnen’s game. For him, it doesn’t matter if the food is raw, organic, vegetarian, vegan, local, gluten-free, animal-free, free-range, or free spirit. If it doesn’t taste great, he isn’t interested. . . . His main courses center around vegetables that aren’t disguised as burgers or steaks or other meaty dishes. Rather, they deliver savory, meaty flavors on their own power, things like roasted shiitake mushrooms that pack in crispy bacon-esque flavor in a salad or pureeing yellow tomatoes into a creamy bearnaise sauce.” – Associated Press


Books by Tal Ronnen