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.
“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
“A new approach to vegan cooking.” – Publishers Weekly
“Tal Ronnen proves that cooking lower on the food chain can be more exciting than grilling a T-bone. Skeptical? Try his linguine with balsamic-roasted mushrooms and tomato-basil butter.” – Modern Farmer
“Vegan food, reinvented.” – Western Living
“At Crossroads restaurant in Los Angeles, chefs Ronnen, Scot Jones, and Serafina Magnussen craft refined Mediterranean cuisine from plant-based ingredients. Their new cookbook bursts with artful photographs of rich vegan dishes (e.g., oven-roasted romanesco with onion agrodolce and grappa-soaked raisins, acorn squash ravioli with kale and black garlic butter sauce, oat florentine cookies with mocha sipping chocolate) and surpasses the elegance of titles such as Joy Pierson and Angel Ramos’s The Candle 79 Cookbook. Knowledgable vegan cooks will recognize techniques such as turning soaked cashews into “cream,” but they’ll also learn new skills, such as how to mimic Parmesan cheese with thinly shaved walnuts and nutritional yeast. Expect to see plenty of healthy pantry staples within these recipes. Verdict: Vegan cooking taken to a new level of refinement. Epicures and professionals should take note.” – Library Journal
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