Celebrated vegan chef Tal Ronnen has cooked for Oprah Winfrey, catered Ellen DeGeneres and Portia de Rossi's vegan wedding, and prepared the first vegan dinner at the U.S. Senate. As founder of the VegAdvantage program, he has helped countless restaurants, schools, and corporate cafeterias add nutritious and delicious vegetarian options to their menus.

Now Chef Tal is coming to your kitchen with his New York Times bestselling cookbook, The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.

Drawing on his own experience as a former meat-lover, Chef Tal set out to create his own diverse menu of supremely satisfying vegan dishes. The results will please even the fussiest of foodies. With recipes such as Artichoke and Oyster Mushroom Rockefeller, Herbed Cashew 'Cheese' Baguette With Tomato and Watercress, Black Pepper Shortcakes With Blackberry Basil Sauce and Cinnamon Cream, and Vanilla Bean Panna Cotta With Orange Sauce and Rosemary Brittle, The Conscious Cook proves that vegan dishes are delicious.