Crossroads / Tal Ronnen, Scot Jones and Serafina Magnussen with JoAnn Cianciulli ; photographs by Lisa Romerein.
Contributor(s): Jones, Scot | Magnussen, Serafina | Cianciulli, JoAnnMaterial type: TextPublisher: New York : Artisan, Description: xviii, 283 pages ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781579656362 :; 1579656366 :Subject(s): Cooking, Mediterranean | Vegan cooking | CookbooksGenre/Form: Cookbooks. | Restaurant cookbooks. | Nonfiction. | Cookbooks.DDC classification: 641.59/1822 LOC classification: TX725.M35 | R66 2015
|Item type||Current location||Collection||Call number||Status||Date due||Barcode||Item holds|
|Book||Downtown Branch Adult non-fiction||Adult non-fiction||641.5918 RON (Browse shelf)||Available||31562017519473|
Snacks and spreads -- Salads -- flatbreads -- Soups -- Small plates -- Pasta -- Desserts -- Cocktails -- Basics.
"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.