"A new kind of flavor-first vegan cooking. . . . Stunning."
-Food & Wine
"The Best Cookbook Gifts for Vegans"
-Vice
"Best Food Books of the Year"
-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. Tal Ronnen, founder and chef of Crossroads Kitchen in Los Angeles and author of the New York Times bestseller The Conscious Cook, 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 nondairy cheese sold at the high-end cheese counter at Whole Foods, and is a collaborating chef at the Wynn and Encore hotels in Las Vegas. "A new kind of flavor-first vegan cooking. . . . Stunning."
-Food Wine
"Redefines vegan cooking."
-Atlanta Journal-Constitution
"If you can't get a reservation at LA's premier vegan fine dining hot spot Crossroads Kitchen, you can at least learn to cook its incredible dishes at home thanks to this cookbook from chef Tal Ronnen. This is pretty much the best vegan food in LA, meaning it's pretty much the best vegan food anywhere, from warm kale and artichoke dip to acorn squash ravioli with black garlic butter sauce."
-Vice, The Best Cookbook Gifts for Vegans
"Flavorful Mediterranean-inspired recipes that take vegetables to creative new heights."
-Houston Chronicle
"Sophisticated vegan recipes . . . that even carnivores will love."
-Eater LA
"Teach[es] even non-chefs how to make vegan culinary magic in their own kitchen."
-Well + Good
"If you're eating from the new Crossroads cookbook by acclaimed chef Tal Ronnen, you're eating some of the best, most inventive, freshest and satisfying vegan food on the planet."
-Food Republic
"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
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