Sunday, April 3, 2016
Crossroads by Tal Ronnen (Cookbook Review)
About the book-
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 flavors 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.
Although I am not vegan or even a full time vegetarian, I find it important to have a wide array of cooking styles to pull from, and I also think it is important to get your veggies in and skip the meat when you can. A lot of vegan cookbooks can be a little too out there for me as far as the ingredients called for. I am pretty adventurous for the most part, but I want to be able to find the ingredients I am looking for. Crossroads has recipes that would be easy to find the ingredients at your local grocery store, but also look beautiful and taste delicious. I was especially intrigued by the flat bread recipes and the sides. I am always looking for new side dishes and it can be difficult to find appealing ones that don't involve potatoes but all of the ones in Crossroads sound delicious to me and I can't wait to give them a try. I think this cookbook would make a beautiful display book or coffee table book, but I also think it is a great book for anyone looking to cut down on their meat intake and try something new, and of course I think vegetarians and vegans alike will enjoy the opportunity to make gourmet restaurant quality food at home.