Crossroads

Crossroads

EnglishHardback
Jones Scot
Workman Publishing
EAN: 9781579656362
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“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.
EAN 9781579656362
ISBN 1579656366
Binding Hardback
Publisher Workman Publishing
Publication date October 6, 2015
Pages 304
Language English
Dimensions 272 x 206 x 24
Country United States
Readership General
Authors Jones Scot; Magnussen Serafina; Ronnen Tal
Illustrations 125 photographs
Manufacturer information
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