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Crossroads : Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine
by Tal Ronnen and Scot Jones and Serafina Magnussen and Joann Cianciulli


Overview - 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.
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More About Crossroads by Tal Ronnen; Scot Jones; Serafina Magnussen; Joann Cianciulli
 
 
 
Overview
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."

 
Details
  • ISBN-13: 9781579656362
  • ISBN-10: 1579656366
  • Publisher: Artisan Publishers
  • Publish Date: October 2015
  • Page Count: 304


Related Categories

Books > Cooking > Individual Chefs & Restaurants
Books > Cooking > Vegan

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-08-03
  • Reviewer: Staff

In his second vegan cookbook (after The Conscious Cook), Crossroads founder and chef Ronnen tackles such issues as sustainabilty, health, and taste. With so many ways to approach plant-based food, the theme of Mediterranean flavor is employed to tie together all of the recipes packed into these pages. This book wonderfully includes all types of recipes, from quick snacks to full meals. The varieties of preparations and flavors include pistachio-kalamata tapenade in the spreads section, charred okra flatbread with sweet corn puree and cherry tomatoes, a small-plate dish consisting of fig caponata with polenta fries, and oat Florentine cookies with mocha chocolate. There is also a small section on pantry staples, such as almond-based Greek yogurt and demi-glace, that go well with nearly any vegetable. (Oct.)

 
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