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

More books from Artisan

Cover of the book Pure Dessert by Tal Ronnen
Cover of the book The Prairie Trilogy by Tal Ronnen
Cover of the book Secrets of the Best Chefs by Tal Ronnen
Cover of the book The Tempers by Tal Ronnen
Cover of the book The Garden Party and Other Stories by Tal Ronnen
Cover of the book Remembering Henry David Thoreau by Tal Ronnen
Cover of the book Men and Women by Tal Ronnen
Cover of the book Mourad: New Moroccan by Tal Ronnen
Cover of the book Seneca's Morals by Tal Ronnen
Cover of the book Nightmare Abbey & Crotchet Castle by Tal Ronnen
Cover of the book Dear Client by Tal Ronnen
Cover of the book Create-A-Climax 2 by Tal Ronnen
Cover of the book The War Poems of Siegfried Sassoon by Tal Ronnen
Cover of the book Notre Coeur by Tal Ronnen
Cover of the book Sylvie by Tal Ronnen
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy