More than 100 elegant, plant-based recipes from the acclaimed chef who's trailblazing "a new kind of flavor-first vegan cooking ... Stunning" (Food & Wine).
At his Los Angeles restaurant, Crossroads, Tal Ronnen is reinventing plant-based eating. The menu may be vegan, but there are no soybeans or bland seitan to be found. Ronnen 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.
InCrossroads,an IACP Cookbook Award finalist, Ronnen shares more than 100 accessible, unfussy recipes, all photographed in sumptuous detail. Here you will find vegan cuisine for the modern palate, with everything from weeknight dinners to snacks and appetizers, special occasion meals, desserts, and more.
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