Book - 2015
Average Rating:
Rate this:

" 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.

Publisher: New York :, Artisan,, 2015
ISBN: 9781579656362
Branch Call Number: 641.509 CRO
Characteristics: xviii, 283 pages : color illustrations ; 28 cm


From the critics

Community Activity


Add a Comment
Feb 24, 2019

Fun recipes that, as an omnivore, I really enjoy cooking and eating.

mko123 Oct 18, 2017

Best lasagna recipe I have every found, bar none. mko

Age Suitability

Add Age Suitability

There are no age suitabilities for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number


Subject Headings


Find it at WVML

To Top