Regular price €38.99
Regular price €39.99 Sale Sale price €38.99
21-Day Vegan Cleanse
A01=Scot Jones
A01=Serafina Magnussen
A01=Tal Ronnen
Age Group_Uncategorized
Age Group_Uncategorized
Author_Scot Jones
Author_Serafina Magnussen
Author_Tal Ronnen
automatic-update
Category1=Non-Fiction
Category=WBJ
COP=United States
Crossroads Kitchen
Cruelty-free cooking
Dairy-free recipes
Delivery_Delivery within 10-20 working days
Dinner party menu
eq_food-drink
eq_isMigrated=2
eq_non-fiction
Hollywood restaurant
Kite Hill Cheese
Language_English
Los Angeles restaurant
Los Angeles vegetarian
Lyfe Kitchen
Meatless Monday
Meatless recipes
Mediterranean cookbook
Mediterranean diet
Mediterranean recipes
Oprah chef recipes
Oprah vegan cleanse
Ottolenghi
PA=Available
Plant-based recipes
Price_€20 to €50
PS=Active
softlaunch
The Conscious Cook
Vegan baking
Vegan celebrity
Vegan cheese
Vegan chef
Vegan desserts
Vegan dinner party
Vegan lifestyle
Vegan snack recipes
Vegetarian dinner party recipes
What vegans eat

Product details

  • ISBN 9781579656362
  • Weight: 1280g
  • Dimensions: 206 x 272mm
  • Publication Date: 06 Oct 2015
  • Publisher: Workman Publishing
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

“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.
Tal Ronnen, founder and chef of Crossroads Kitchen in Los Angeles and author of the New York Times bestseller The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He has made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and U.S. Senate dinners. A graduate of the Natural Gourmet Institute, Ronnen is the co-creator of Kite Hill Cheese, the first nondairy cheese sold at the high-end cheese counter at Whole Foods, and is a collaborating chef at the Wynn and Encore hotels in Las Vegas.