Crossroads
Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine
Ranked #47 in Mediterranean Cooking, Ranked #79 in Vegan Cooking
“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... more
—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... more
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