Celebrity Vegan Chef, Tal Ronnen, Releases New Groundbreaking Cookbook

Crossroads cuisine

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.

Buy book on Amazon.com: Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine

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 understands the value of great-tasting, nutritious plant-based dishes in today’s world.” —Sir Paul McCartney

Chefs Tal Ronnen and Scot Jones are artists of the highest order.” —Jay-Z

Crossroads cookbook

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