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Chef Tal Ronnen is one of the most celebrated vegan chefs working today. In 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey's 21-day vegan cleanse. He consults with restaurants, universities, and corporations around the country on vegan menu additions and conducts master vegetarian workshops at Le Cordon Bleu-affiliated culinary schools nationwide. In addition, he has worked at the top vegan restaurants in the United States, including Sublime in Fort Lauderdale and Candle 79 in New York City. Chef Tal lives in Los Angeles and Vancouver.
Named one of the top ten cookbooks of the year. -- Epicurious #3 New York Times bestselling book -- New York Times #14 Wall Street Journal Bestseller -- The Wall Street Journal "Wow, wow, wow! I never imagined meatless meals could be so satisfying." -- Oprah Winfrey, on Oprah.com "Meeting Tal has changed our lives for the better. We wish everyone could experience his cooking. It's delicious and healthy at the same time-sometimes that's a hard balance, but not with Tal." -- Ellen DeGeneres and Portia de Rossi "You name `em, he's fed `em. Tal Ronnen is no up-and-comer-he has long since arrived and taken over the culinary world of veganism." -- Rory Freedman, author of Skinny Bitch "What's great about this cookbook is its range and its approach to meatless cooking. No main dish ever feels like a side dish . . . Instead, each meal is made to be complete and satisfying." -- fitsugar.com "Tal Ronnen's assertion is that [The Conscious Cook] will change the way you eat. It will, for the better." -- Basil & Spice What you'll probably be most conscious of as you prepare the 75 vegan recipes from "The Conscious Cook" is how delicious the food is. -- Lisa Messinger, creators.com "Tal's recipes are simply fantastic . . . Whether you are a vegan, vegetarian, or committed meat eater, this is a book that can help you down the path of higher-quality, good tasting, humane eating." -- Wayne Pacelle, President and CEO of The Humane Society of the United States