Show 194, October 22, 2016: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles

Tal Ronnen of Crossroads KitchenTal Ronnen, a classically trained chef and New York Times bestselling cookbook author, is redefining the concept of contemporary vegan cooking by concentrating on what makes food enjoyable in the first place. His new cookbook, Crossroads – Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, is inspired by his cooking at his stylish Los Angeles restaurant of the same name.

In the cookbook Chef Tal reveals his sophisticated and satisfying new approach in 100 Mediterranean-inspired recipes that are an indispensable resource for mindful eaters. “This is the first vegan cookbook with recipes you’ll want to serve at a dinner party.”

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.

We’ll meet Chef Tal Ronnen.

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Show 194, October 22, 2016: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles Continues…

Tal Ronnen of Crossroads KitchenTal Ronnen, a classically trained chef and New York Times bestselling cookbook author, is redefining the concept of contemporary vegan cooking by concentrating on what makes food enjoyable in the first place. His new cookbook, Crossroads – Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, is inspired by his cooking at his stylish Los Angeles restaurant of the same name.

As Ronnen writes in the book’s introduction, “As a lover of food, what I really crave is the smoky paprika and fat in chorizo, not the pork itself; the smoky char of grilled steak, not the actual beef. The challenge in vegan cooking lies in not cheapening the food by making it feel like it’s a knockoff of itself or a shadow of the original, but rather in making vegetables shine in their own right while still satisfying those cravings. By refocusing in what makes food rich and pleasurable to begin with, I realized I could create plant-based dishes that appeal to everyone, not just vegans.”

We also chat about the Impossible Burger served at lunch. It looks, handles, smells, cooks and tastes like ground beef from cows but it’s made entirely from plants and has a much smaller environmental footprint than meat from animals.

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