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Product Description
From Publishers Weekly
In stark contrast to some traditional vegan cookbooks, which feature dishes like lentil burgers and bulgur salad, the Millennium Restaurant's second cookbook pushes the boundaries of vegan cuisine, offering extravagant recipes for dishes such as Stuffed Poblano Chilies over Forbidden Black Rice Risotto with Roasted Corn-Avocado Abdi. Though Tucker, Millennium's executive chef, encourages readers to "dissect our dissections... to take apart our dishes, simplify them," his recipes are often too complex to be realistic for most home cooks. Caramelized Three Onion and Porcini Cappuccino with Truffled Soy Foam calls for an espresso machine, for example, and Quick Pickled Oranges requires access to impeccable produce; the recipe did not work well with standard supermarket citrus. What the San Francisco restaurant really offers is inspiration to readers interested in cutting-edge vegan and raw-food cuisine. Recipes like Portobello Carpaccio over Carrot and Parsnip Fettuccine with Raw Pumpkin Seed-Ancho Chile Pesto should delight vegetarians looking for new flavor combinations. And Pearce's desserts shine-her lavish use of cashews and coconut milk offers a richness usually absent from vegan treats. The authors also provide information about organic wines and vegan substitutes, detailed nutritional information for each recipe and translations of traditional high cuisine dishes, like steak au poivre, to vegan, seasonal styles (e.g. Fauxlet au Poivre). With its complex recipes and enticing color photographs, this book is a welcome and needed addition to any library of modern cuisine.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Review
Give a few people who are passionate about cooking a lot of restrictions in what they can cook with, and this is the result: a wealth of innovative ideas that should inspire any adventurous cook. I'¬?m impressed and delighted to see a vegan approach to cooking and eating that is so sensual and so clearly driven by good, seasonal ingredients.-Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors: Cooking and Eating from America'¬?s Farmers'¬? Markets"THE ARTFUL VEGAN is a rare gift. Through the pleasure of creative cooking, every mouthful of these delightful recipes helps to create a world we all can enjoy."-Frances Moore Lapp?©, author of Diet for a Small Planet and co-author of Hope'¬?s Edge: The Next Diet for a Small Planet "In his second book, Eric Tucker once again brings home his wildly inventive and eclectic recipes. It'¬?s no wonder that Millennium has become a mecca for those seeking gastronomic thrills."-Alexandra Greeley, food editor of Vegetarian Times
From the Hardcover edition.
From the Hardcover edition.
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Most helpful customer reviews
3.0 out of 5 stars
Beautiful presentation - better cookbooks out there...,
By
Amazon Verified Purchase(What's this?)
This review is from: The Artful Vegan: Fresh Flavors from the Millennium Restaurant (Paperback)
Presentation and ideas are beautiful. Portions are way too big though (cut one recipe in half meant for 4 and our family still has a lot of leftovers which explains part of the insane amount of calories assigned to each portion - while most dishes are listed in the high calories if you cut the portions down to normal sizes you should be alright).Have only tried a few recipes for this- there is a fair bit of prep work- so not something to try when you are in a rush (keep in mind I am an experienced cook took me about an hour to complete a meal- may take others longer). Recipes tried all came out well as is, however I would definitely do some adjustments if repeating (for example the peanut pesto pasta with tofu - the tofu was excellent, the pesto was heavy on the limes and you could hardly taste the peanuts although the family enjoyed it). Am looking forward to trying more from this book (and I've bookmarked quite a few recipes - may up the rating after trying more), but for excellent restuarant cooking (or just an excellent vegetarian cookbook in general - my favorite) get the Rebar cookbook - it is unsurpassed-every recipe comes out great! (for easy yet tasty food get Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour by Peter Berley).
5.0 out of 5 stars
So far soooo good!,
By
This review is from: The Artful Vegan: Fresh Flavors from the Millennium Restaurant (Paperback)
I have only made a few of the simpler recipes from this cookbook as I just got it recently. The simple chana dal with chanterelles became an instant staple: easy, incredibly fresh-flavored, and healthy. Chanterelles being $25 a pound, I've used fresh shiitake for all subsequent preparations of this recipe. (Chanterelles super, but not worth the money for a hearty every-day dish. Even right now I'm eating a bowl of the dal, with cheaper mushrooms.)The pistachio lace tuiles were delicious, rich, crispy; I made a double batch because I had all the ingredients on hand (you probably won't, but since I have the previous Millennium cookbook, brown rice syrup was already in my pantry). The real hit with friends was the Coconut Sorbet. So simple...but my friend S---- ran outside after one bite and started yelling for D--- to come inside and "try this ice cream NOW!". This cookbook is NOT for beginners. Try out The Voluptuous Vegan if you want to get started with simpler but still-delicious vegan food. I'm not a vegan...but I love the food in this cookbook.
5.0 out of 5 stars
This book is a piece of art!,
By "fuchsiafarm" (arcata, ca United States) - See all my reviews
This review is from: The Artful Vegan: Fresh Flavors from the Millennium Restaurant (Hardcover)
Wow!What an incredible collection of recipes. This book makes a wonderful gift for any person who loves to spend time in the kitchen.You can spend just a few minutes whipping up a delicious sauce or side dish or decide to spend the day in the kitchen and make your guests a four course meal they will never forget. The desserts are amazing, I have never seen anything like this. The directions are easy to follow and the result makes you feel like a professional chef.The flavors are unique and mouth watering. I recomend this book to everyone who loves to cook and of course eat. It truly is a piece of art and a must have!
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