Crossroads

Fantastic plant-based restaurant and unbelievably good cookbook. Tal Ronnen, Oprah’s former personal chef and creative mind behind the plant-based brand Kite Hill (try the vegan ricotta), does not disappoint. I am not the only fan. Crossroads Kitchen has a loyal fan base including celebrities such as drummer Travis Barker and actress Susan Sarandon just to name a few. The recipes from this book are often featured in my dreams at night. I highly recommend the squash flatbread, kale salad, kale artichoke dip, and acorn squash ravioli with kale and black garlic butter sauce. Recommended By Sydney W., Powells.com

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, 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.

“A new approach to vegan cooking.”
—Publishers Weekly, Top 10 Cooking & Food Books for Fall 2015

“Tal Ronnen's food is terrific. Delicious, nourishing, and plant-based, it can change your whole approach to eating healthy.”
—President Bill Clinton

“Tal Ronnen is a magician—every time I eat his food, I find myself wanting more and more, and I never miss the butter or bacon fat.”
—Michael Voltaggio, chef and owner, ink.
 
“Tal Ronnen understands the value of great-tasting, nutritious plant-based dishes in today’s world.”
—Sir Paul McCartney

“Tal Ronnen is a plant-based food whisperer, and now with this book, he and Scot Jones allow us to understand the message. In a world where it’s becoming more and more unrealistic to raise animals for food, it’s time to listen to what the plants are telling us and cook some of these awesome creations.”
—Roy Choi, chef and author of L.A. Son

“Chefs Tal Ronnen and Scot Jones are artists of the highest order. The details that separate us. Whether a dish is vegan or not, disappears in the hands of a true artist. It's just great.”
—Jay-Z

 

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."

"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.