fbpx Cook the Book Series: Crossroads - Reinventing Vegan Cuisine - Tal Ronnen | Well Done Cooking Classes
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- Harrisa Potato Chips

- Cream of Fava Bean and Pea Soup

- Tagine Flatbread Eggplant & Minted Spinach

- Vanilla-Basil Ice Cream

Are you ready!? Our NEW Cook the Book Series! Cook the Book Classes are meant to share with you some of our instructor's favorite cookbooks and delve into a fun and exciting evening of repurposing some of the book's exciting recipes for your home cooking!

Not only will you learn how to cook these great recipes, but the class comes with your own copy of the book! Our instructors are super excited to share some of their favorite cookbooks and recipes with you. What better way to enjoy an evening out or learn something new?

Come out and cook with us!

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IACP Cookbook Award finalist! 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.