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Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine by Tal Ronnen and Scot Jones and Serafina Magnussen

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Notes about this book

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Notes about Recipes in this book

  • Butternut squash farinata with arugula salad and pomegranate vinaigrette

    • saveur on December 19, 2015

      I swapped sage instead of the parsley and it was lovely. Not difficult to make. Took a bit longer to bake, though

    • hyperbowler on January 11, 2017

      What the heck does "finely diced? mean?" I assume it means small dice = ¼ x ¼ x ¼ inch (6x6x6 mm). For a more flavorful top after you take it out of the oven, I recommend brushing the top with 1 Tbs. olive oil, tossing it under the broiler for extra browning, and sprinkling with some extra salt. Also, to minimize clumps, sift the chickpea flour before mixing it with the other ingredients.

  • Vegetable stock

    • ricki on January 23, 2018

      Good basic, light stock. And easy. I simmered a little longer (an hour) to extract more flavor from the vegetables. Didn't have any fennel on hand, so I substituted an additional carrot and celery stalk along with 1/2 tsp fennel seed.

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Reviews about this book

  • Oregonian

    ...shows how sophisticated vegan cuisine can be in the hands of someone trained in classical French cooking. But these aren't overly complicated chef recipes with long lists of unfamiliar ingredients.

    Full review
  • ISBN 10 1579656366
  • ISBN 13 9781579656362
  • Linked ISBNs
  • Published Oct 06 2015
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, vegans, vegetarians, and carnivores sit side by side and eat dishes that satisfy each of them. Ronnen's cooking is Mediterranean first - think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables - and vegan second. Ronnen proves that the flavours we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads stresses simple preparations and fresh ingredients, and 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. After all, the backbones of Ronnen's food-seasonal vegetables, beans, nuts, and grains-are what many of us are already eating daily. The recipes are photographed in sumptuous detail, and with more than 100 of them, this book is an indispensable resource for healthy, mindful eaters everywhere.

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