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Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine

door Tal Ronnen

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79	5	342,895	(3.9)	Geen
"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,"--Amazon.com.… (meer)

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Toon 5 van 5

'Crossroads' by Tal Ronnen is a wonderful new vegan cookbook with ambitious, restaurant quality dishes without insipid ingredients.

So many vegan cookbooks focus on the healthy aspects of vegan cooking; Tonnen focuses on taste and texture. Full of mouthwatering photographs and high-level recipes that demand to be attempted. 'Crossroads' also inspires everyone to open their minds to trying new ways of vegan cooking, and maybe to invent a few dishes of their own.

**eARC netgalley** (

)

Critterbee | Apr 16, 2018 |

Don't read this book on an empty stomach whatever your food preferences are!
The recipes sound scrumptious and the photographs are sublime.
Plants never tasted so good.
I will be trying some recipes out immediately!
I was given a digital copy of this book by the publisher Artisan Books via Netgalley in return for an honest unbiased review. (

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Welsh_eileen2 | Jan 23, 2016 |

An informative, well illustrated cookbook featuring a range of temping but complicated recipes. There are so many recipes in this cookbook that sound intriguing, but the time and ingredients required are out of my range. In many cases the final result requires the preparation of several components, although this is also an advantage as some of the components can be used in other recipes. Each recipe includes a brief informational paragraph and well spaced details about preparation. The ingredient list is offset and easy to follow. A line listing total preparation time would be very helpful as some of these recipes can take a long time to prepare. It would also have been nice if there had been some simpler or shortcut recipes included.

Note: this review is based on an ARC from the publisher (

)

astraplain | Nov 7, 2015 |

I wanted to loooove this cookbook! It sounded so good. I loved the concept. The photography was beautiful! The recipes look like what I'd love to eat in a restaurant. The trouble is I don't want to cook them at home. There are too many ingredients, too many tools, too many steps. I just don't have the patience for this kind of cooking. That's why I eat out! I would recommend this to people who don't mind putting some real effort into dinner! (

)

nfmgirl2 | Oct 27, 2015 |

This cookbook is promoted as “the first vegan cookbook with recipes you’ll want to serve at a dinner party.” I would add, that is only true if you have a chef over to help you. I certainly wouldn’t mind having much of this food, but the recipes are very entailed. The one for Cappellacci with Spinach Cream Sauce, for example, looks excellent, but the recipe and explanatory pictures take up four pages! Similarly, the complicated list of ingredients and steps for Grilled Garden Vegetable Lasagna with Puttanesca Sauce makes me think I would like to have it, but only if someone else was doing the cooking and clean up!

There are nine sections in the book: Snacks and Spreads, Salads, Flatbreads, Soups, Small Plates, Pasta, Desserts, Cocktails, and one for “Basics” (such as stocks and sauces). The dishes look excellent, but I would only recommend it for ambitious cooks who want professional-like dishes made from scratch. (

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nbmars | Oct 8, 2015 |

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"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,"--Amazon.com.

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