Expand Your Vegan Repertoire With These Cookbooks

Plate Staff

“Tal’s food will surprise you,” Michael Voltaggio of Los Angeles’ Ink writes in the foreword to Tal Ronnen’s book Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine. Voltaggio goes on to gush over Ronnen’s “oysters” made with oyster mushrooms, fried “calamari” made with hearts of palm and more. “The dishes are thoughtful, playful, nourishing, satisfying, and yes... They just happen to be vegan,” he adds, admitting that...