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“A new kind of flavor-first vegan cooking. . . . Stunning.”
—Food & Wine

“The Best Cookbook Gifts for Vegans”
—Vice

“Best Food Books of the Year”
—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 piled high with roasted vegetables. In Crossroads, an IACP Cookbook Award finalist, 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.

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Customer Reviews

4.8 out of 5 stars

2,947

4.8 out of 5 stars

4,500

4.8 out of 5 stars

1,890

4.5 out of 5 stars

148

4.4 out of 5 stars

32

4.7 out of 5 stars

34

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In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice comes Mosquito Supper Club. The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom’s personal reflections of more than 40 years behind the stove. Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments.

Publisher ‏ : ‎ Artisan; Illustrated edition (October 6, 2015)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1579656366
ISBN-13 ‏ : ‎ 978-1579656362
Item Weight ‏ : ‎ 2.85 pounds
Dimensions ‏ : ‎ 8.25 x 1.05 x 10.75 inches
Reviewer: Annie
Rating: 5.0 out of 5 stars
Title: Excellent food! Restaurant quality!
Review: Reviewing this cookbook was a bit difficult as I was not sure if I should rate it 4 or 5 stars. The pros: The food is absolutely delicious. I now tried the following recipes: Mint Vinaigrette, Flatbread Dough, Butternut Squash-puree flatbread with mustard greens and fried brussels sprout leaves and Tagine flatbread with eggplant and minted spinach. Although I mostly tried the flatbreads for now (I will update my review when I try more recipes), everything was so delicious and flavorful, I thought I was dinning at the restaurant, but in the comfort of my home and at a much lower cost!Cons: I was disappointed to see that this cookbook is using a lot of vegan processed ingredients, for instance Kite Hill almond ricotta (Kite Hill products are used through the book since the author is part of the team developing Kite Hill artisan almond cheeses, as explained, page 77) , Field Roast Italian-Style vegan sausage, etc... Of course, these products can easily be substituted by homemade versions either found online or in other vegan cookbooks. I personally prefer cookbooks that are not using expensive vegan processed food or provide homemade options.I decided to keep the 5 stars rating because the food in this cookbook is clearly superior!If your like this type of vegan cookbooks, I would also like to recommend the new cookbook "Love is served" from Cafe Gratitude. Everything is made from scratch and the food is as good as in the restaurant. The book is also the most beautiful vegan cookbook I own (get the sturdy hardcopy!) with a picture for each single recipe!

Reviewer: Grenierwalds
Rating: 5.0 out of 5 stars
Title: love this cookbook!
Review: I have both the hard copy and the Kindle copy. I use it so much that I wanted to be able to access the recipes at all times. Lots of full-color photos throughout the book and the directions are easy to follow. I am not vegan, just vegetarian and it is so easy to modify the recipes and even add meat for my hubby.

Reviewer: A reader
Rating: 5.0 out of 5 stars
Title: beautiful inspiring dishes that happen to be vegan
Review: 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.

Reviewer: Simon
Rating: 5.0 out of 5 stars
Title: Re-Learn cooking from a Vegan Pioneer and Gourmet!
Review: Going vegan is all about learning (or in my case, re-learning) how to cook! This is an exceptional selection of vegan dishes that are GUARANTEED to satisfy any customer! I had the good fortune to dine at the actual CROSSROADS restaurant in Los Angeles, and I was blown away. This book literally teaches you how to make many of the items on the menu. Over the last 4 months, I've cooked my way through the entire book, and without being aware of it, this cookbook has made me into a vegan expert! I now know all the tricks for substituting butter, cream, animal meats, etc. And I've been introduced to tons of new ingredients: Smoked Sea Salt, Guajillo Chiles, Kite Hill Almond Ricotta, Nutritional Yeast Flakes, Dried Porcini Mushrooms, and Cashew Cream to name a few. The recipes will challenge you and make you a better cook all around -not to mention the IMMENSE gratitude you'll get from whoever tastes your cooking!

Reviewer: N. Gilbert
Rating: 4.0 out of 5 stars
Title: Another voluptuous-looking vegan recipe collection (that is, a good thing!)
Review: If you enjoy special vegan protein products like "gardein," consider this a five-star book. Otherwise, theres a smaller selection of recipes, but still delicious-looking.

Reviewer: Cynthia Speer
Rating: 5.0 out of 5 stars
Title: Vegan Cookbook
Review: Love it!

Reviewer: Annlee
Rating: 5.0 out of 5 stars
Title: This chef is incredible, complex cookbook
Review: Honestly too fancy for my taste and was hoping it'd be some items from his restaurant that we are at but I could never give this chef anything BUT a 5 star... So although I would probably not find this cook book useful for myself, other vegans that enjoy getting super fancy may like this. 🙂 I was hoping to find the tomato basil (incredible) soup I ate there earlier this month and the spicy meatball pizza my husband and I fell in love with. So far we haven't found a recipe for either. If the wonderful incredible legendary chef ever reads this, you need to know we love what you do and you are beyond respected! I preferred a little more simple for my taste, but we are simple eaters. 🙂 if you ever get the recipe for the above meals we'd glady pay you for a private cooking session when we are in Cali or even pay for the recipe! It'll never be as good as yours but we could at least try.

Reviewer: P. Teixeira
Rating: 5.0 out of 5 stars
Title: Bad news about the Kite Hill cheeses included in some ...
Review: This cookbook is insane and an answer to a vegan/vegetarian plea. At last we can have haute cuisine too. Be prepared to spend time though. It took me 5 hours to make one recipe and I took several shortcuts. Bad news about the Kite Hill cheeses included in some of the recipes for someone like me who would have to drive almost 50 miles to get them! The second half of the book is wasted if you aren't into making your own pasta but the sauces, etc. can be used on prepared pastas. This is definitely not a whip up a quick meal kind of book but rather a lovely journey through flavors until you reach a heavenly destination. Thank you Tal Ronnen.

Reviewer: Dimitri Safonov
Rating: 5.0 out of 5 stars
Title:
Review: With such a plethora of vegan cookbooks available, this one is a breathe of fresh air- inspiring, creative and truly plant-based whole foods

Reviewer: Morgan
Rating: 5.0 out of 5 stars
Title:
Review: Beautiful book, amazing recipes and important lessons for those who are serious about eating a plant based diet without losing the refinement of complete dishes.

Reviewer: Luciana Lia Christiansen
Rating: 5.0 out of 5 stars
Title:
Review: Un excelente libro de recetas veganas. Muy claro y en muy buen precio. Me encantó. Creo que es muy útil para cualquier vegano.

Reviewer: Gonzalo B
Rating: 5.0 out of 5 stars
Title:
Review: Espectacular

Reviewer: Eva C.
Rating: 5.0 out of 5 stars
Title:
Review: Fantastic book, tried many recipes and they just work perfect.