Download Ebook Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, by Tal Ronnen

Download Ebook Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, by Tal Ronnen

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Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, by Tal Ronnen

Download Ebook Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, by Tal Ronnen

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Review

“A new kind of flavor-first vegan cooking. . . . Stunning.”—Food & Wine “Redefines vegan cooking.”—Atlanta Journal-Constitution “Flavorful Mediterranean-inspired recipes that take vegetables to creative new heights.”—Houston Chronicle “Sophisticated vegan recipes . . . that even carnivores will love.”—Eater LA “Teach[es] even non-chefs how to make vegan culinary magic in their own kitchen.”—Well + Good “If you’re eating from the new Crossroads cookbook by acclaimed chef Tal Ronnen, you’re eating some of the best, most inventive, freshest and satisfying vegan food on the planet.”—Food Republic “Tal Ronnen’s food philosophy isn’t unusual for a chef of his caliber. It also isn’t complicated. Simply put: taste above all. And then you realize he’s vegan, an approach to eating that too often has been defined by foods so virtuous they taste worse than the packaging they come in. Except that’s not Ronnen’s game. For him, it doesn’t matter if the food is raw, organic, vegetarian, vegan, local, gluten-free, animal-free, free range or free spirit. If it doesn’t taste great, he isn’t interested. . . . His main courses center around vegetables that aren’t disguised as burgers or steaks or other meaty dishes. Rather, they deliver savory, meaty flavors on their own power, things like roasted shiitake mushrooms that pack in crispy bacon-esque flavor in a salad or pureeing yellow tomatoes into a creamy bearnaise sauce.”—Associated Press “This beautifully photographed collection of 100 Mediterranean-inspired recipes captures the spirit of [Ronnen's] restaurant, and shows how sophisticated vegan cuisine can be in the hands of someone who is trained in classical French cooking. But these aren't overly complicated chef recipes with long lists of unfamiliar ingredients. And these aren't dishes centered on faux meats or tofu. Instead, these are dishes that put vegetables front and center, showing how glorious vegetables can be."—Portland Oregonian “Carnivores and vegans and everyone in between will find Crossroads to be an irreplaceable resource for healthful eating. . . . We’ve never seen vegan dishes as universally flavorful.”—Natural Solutions “This beautifully illustrated book, dense with recipes that combine flavors in unexpected ways, is destined to be one of the most splattered in my carnivorous kitchen.”—Norfolk Virginian-Pilot “Tal Ronnen proves that cooking lower on the food chain can be more exciting than grilling a T-bone. Skeptical? Try his linguine with balsamic-roasted mushrooms and tomato-basil butter.”—Modern Farmer “Vegan food, reinvented.”—Western Living “At Crossroads restaurant in Los Angeles, chefs Ronnen (The Conscious Cook), Scot Jones, and Serafina Magnussen craft refined Mediterranean cuisine from plant-based ingredients. Their new cookbook bursts with artful photographs of rich vegan dishes (e.g., oven-roasted romanesco with onion agrodolce and grappa-soaked raisins, acorn squash ravioli with kale and black garlic butter sauce, oat florentine cookies with mocha sipping chocolate) and surpasses the elegance of titles such as Joy Pierson and Angel Ramos’s The Candle 79 Cookbook. Knowledgable vegan cooks will recognize techniques such as turning soaked cashews into “cream,” but they’ll also learn new skills, such as how to mimic Parmesan cheese with thinly shaved walnuts and nutritional yeast. Expect to see plenty of healthy pantry staples (e.g., agave nectar, agar-agar, arrowroot powder, almond milk) within these recipes. ­VERDICT Vegan cooking taken to a new level of refinement. Epicures and professionals should take note.”—Library Journal, starred review “In his second vegan cookbook (after The Conscious Cook), Crossroads founder and chef Ronnen tackles such issues as sustainabilty, health, and taste. With so many ways to approach plant-based food, the theme of Mediterranean flavor is employed to tie together all of the recipes packed into these pages. This book wonderfully includes all types of recipes, from quick snacks to full meals. The varieties of preparations and flavors include pistachio-kalamata tapenade in the spreads section, charred okra flatbread with sweet corn puree and cherry tomatoes, a small-plate dish consisting of fig caponata with polenta fries, and oat Florentine cookies with mocha chocolate. There is also a small section on pantry staples, such as almond-based Greek yogurt and demi-glace, that go well with nearly any vegetable.”—Publishers Weekly, starred review “Though at least one vegan cookbook arrives at my door every week, I’ve never been intrigued enough to review any of them. Then Crossroads arrived, and my vegan-avoidance vanished. Chef and author Tal Ronnen is a classically trained pro who cooks Mediterranean food that’s all plant-based and all wonderful—robust, textured and flavorful enough to satisfy the cravings of carnivores and omnivores. His cooking is not about finding substitutes for meat, but about creating exciting vegetable-centric dishes that will never elicit an exasperated “Where’s the beef?” Ronnen’s recipes are not quick fixes, but they are truly worth the extra time and thought. Some are right for casual weeknights, some for weekend dinner parties. No-hassle Pickled Vegetables are great anytime, while Leek Pâté with Lentil Skillet Bread is a grand starter for a grand dinner. I could eat fabulous Fig Caponata with Polenta Fries every day, not to mention meaty Fried Oyster Mushrooms and herb ricotta (made from almonds) stuffed Cappellacci with vibrant Spinach Cream Sauce. Finish up with a divinely Decadent Dark Chocolate Cake.”—BookPage “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 is a magician—every time I eat his food, I find myself wanting more and more, and I never miss the butter or bacon fat.”—Michael Voltaggio, chef and owner, ink. “Tal Ronnen understands the value of great-tasting, nutritious plant-based dishes in today’s world.”—Sir Paul McCartney “Tal Ronnen is a plant-based food whisperer, and now with this book, he and Scot Jones allow us to understand the message. In a world where it’s becoming more and more unrealistic to raise animals for food, it’s time to listen to what the plants are telling us and cook some of these awesome creations.”—Roy Choi, chef and author of L.A. Son “Chefs Tal Ronnen and Scot Jones are artists of the highest order. The details that separate us. Whether a dish is vegan or not, disappears in the hands of a true artist. It's just great.”—Jay-Z  

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About the Author

Tal Ronnen, founder and chef of Crossroads Kitchen in Los Angeles and author of the New York Times bestseller The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He has made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and U.S. Senate dinners. A graduate of the Natural Gourmet Institute, Ronnen is the co-creator of Kite Hill Cheese, the first nondairy cheese sold at the high-end cheese counter at Whole Foods, and is a collaborating chef at the Wynn and Encore hotels in Las Vegas.

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Product details

Hardcover: 304 pages

Publisher: Artisan (October 6, 2015)

Language: English

ISBN-10: 1579656366

ISBN-13: 978-1579656362

Product Dimensions:

10 x 1 x 12 inches

Shipping Weight: 2.8 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

97 customer reviews

Amazon Best Sellers Rank:

#37,128 in Books (See Top 100 in Books)

Author and chef, Tal Ronnen, is a Petal Pusher. His artichoke-shaped "Petal Pusher" tattoo tells us so; and this book of plant-based vegan recipes from his West Hollywood eatery, Crossroads, confirms it.The book opens with recipes for Harissa Potato Chips; Smoked White Bean Hummus; Marinated Olives with Rosemary Fried Almonds; Lentil Skillet Bread; Pickled Vegetables; Spicy Tomato-Pepper Jam; Leek Pate; Egyptian Fava Bean Spread; Pistachio-Kalamata Tapenade; and Warm Kale and Artichoke Dip. The Hummus is made with cannellini beans. At Crossroads they smoke beans and some vegetables to impart a rustic earthy taste. Tal teaches us how to do this with a steamer insert at home. The recipe for Rosemary Fried Almonds uses a skillet, rosemary and oil, heated to 300 degrees (no thermometer needed, Tal's cooking tip trick is included).The Salads section includes recipes for a Spring Chopped Salad with Whole Grain Mustard Vinaigrette; Baby Beet Salad with Apples, Walnuts and Balsamic Reduction; Spicy Moroccan Carrot Salad with Chili and Cumin (inspired by the secret recipe of his Moroccan-Israeli childhood nanny); Watermelon Salad with Persian Cucumbers; Melon Salad with Watercress and OroBlanco Vinaigrette; Shaved Brussel Sprouts with Za'atar, Lemon, and Pine Nuts; Kale Salad with Currants, Pine Nuts, and Lemon-Thyme Vinaigrette; Israeli Couscous with Champagne Grapes and Spanish Marcona Almonds; Butternut Squash Farinata with Arugula Salad and Pomegranate; Bloomsdale Spinach Salad, and more.Recipes for flatbreads follow and include ones for Roasted Spring Root Vegetable flatbread; Roasted Cauliflower flatbread; Butternut Squash puree flatbread; Tagine flatbread with Eggplant and Minted Spinach. and more. Soups include recipes for a Summer Minestrone with Basil Pesto; Cauliflower Bisque with Fried Capers; French Lentil (puy) with Crispy Kale; Cream of Fava Bean.. and Pea Soup (if you think of Chianti, Tal makes a joke about it); and more. The Minestone is an homage to Scot's Akron, Ohio roots. When he owned Grappa there, and served this soup as the staff (family) meal, the person who got the bay leaf in their bowl had to do the dishes. This can be done in your own home for fun and excitement.There is a recipe of Sweet Potato Latkes with spiked Apple Sauce which I recommend (the secret... no egg is used, but chia seeds are used).There are recipes for over eight pastas, including one for Acorn Squash Ravioli with Kales and Black Garlic Butter Sauce (on the book's cover). Ten sauce recipes include ones for the restaurant's Marinara sauce; a Basil Pesto; and Cashew Cream. You can use Scoty's Marinara as a base for a Puttanesca Sauce. Among the 8 recipes for desserts is one for their Decadent Dark Chocolate Cake with Fresh Fig Jam and Hazelnuts (there is a gluten free option recipe added).

This is a beautiful cookbook that inspires me to cook vegan. In the first week, I've made 4 recipes. I made the puttanesca sauce last weekend. There weren't any adjustments to make up for the anchovies that are usually in this sauce, but it was still delicious. I made 3 dishes last night for "tapas night" - balsamic roasted mushrooms, wrinkled potatoes with parsley vinaigrette and spice roasted garbanzos.Most of the recipes are veggies (like mushrooms, cauliflower, butternut squash, kale, corn, tomato) with pasta, farro, flatbread and/or beans (garbanzo). Flavors tend to be Mediterranean - basil, dry sherry, sherry vinegar, balsamic, mint. Recipes include things like: Hearts of Palm "calamari" with cocktail sauce & Lemon Caper Sauce, Pappardelle Bolognese, Vegetable Bouillabaisse with Rouille, Acorn Squash Ravioli with Kale & Black Garlic Butter Sauce, and Grilled Garden Vegetable Lasagna with Puttanesca Sauce.I have over 100 cookbooks, of which, about 20 are vegetarian/vegan. I don't like the ones that feature faux meat products, seitan and tempeh as much. Crossroads is one of my favorites.

Received this in last week. Made and love Scoty's Marinara sauce. Have been on a tomato recipe binge as availability of fresh tomatoes wanes here. Have ingredients for the Spicy pepper jam, Minestrone, Grilled veggie lasagne with Puttanesca Sauce. Love that can use canned tomatoes too! Vegan 2 years, cook for self and friends so not a chef! Beautiful pictures, detailed instructions. Look forward to tackling the more advanced offerings! Have many wonderful vegan cookbooks. This one I will grab and use every week! Thank you, Chef!

I love to try new cookbooks and recipes on a regular basis and I think that I am an above average cook when it comes to following difficult recipes. However, this book was way over my head and required very difficult to find ingredients. Many of these recipes would take several hours to complete, which does not work with my work schedule of 8-5. I wrote down a few recipes to try, but I could not find the ingredients at the store near me, so I gave up. I have yet to make anything from the recipes in this book and am very disappointed that I spent so much money on it. If you have several hours a day to devote to cooking and you live near an extremely well stocked gourmet grocery story, this item is for you. Otherwise, I would suggest that you pass.

I bought this book after eating at Crossroads in the hopes that it contained the recipe for THE best french toast I've ever had -- vegan or otherwise. Unfortunately it does not include any breakfast recipes, but the dishes it does contain are all delectable and beautiful. So far I've made several and they've all come out exceedingly well. The recipes here are great at showcasing what vegan food *can* be when it's done well.

Friends and family make one recipe every Sunday and I can't speak enough about how amazingly delicious they've been so far. Some of the recipes include advanced techniques, and I've searched for some of the ingredients pretty hard, but I've found most ingredients easily in health food stores (Whole Foods). As a whole, I just LOVE this book!

A top quality, hardcover cookbook with mouth-watering photographs. I have dozens of pages flagged marking recipes I want to fix. The recipes I have prepared were excellent--the Israeli Couscous with champagne grapes, haricots vert and almonds was a summertime hit. The Warm Kale and artichoke dip is delicious--it could also be a wonderful pasta sauce. This is a "restaurant cookbook" to both enjoy and USE!

This book is definitely for upscale dining. The recipes will impress and no one will ever believe there’s no dairy or meat. I’ve made a couple recipes and my absolute favorite it the Creamy Polenta with Roasted Corn and Porcini Mushroom-Bordelaise Sauce.....perfecto!!!!!

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