In just a few short years, Ronnen’s Los Angeles restaurant, Crossroads, has become a focal point in an ambitious new generation of vegan fine dining establishments. Like so much of the best vegetarian cooking, his recipes don’t attempt to create substitutes for dishes that once contained meat. Instead they make the most of plants, combining flavors and texture to create enticing food: roasted cauliflower flatbread with pistachio-kalamata tapenade and frisée; oven-roasted okra with calabrese peppers and pickled scallions; chive fettucine with asparagus, morels, and prosecco sauce.
Hardcover. Color photographs throughout.