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The Millennium Cookbook: Extraordinary Vegetarian Cuisine Paperback – Oct 1 1998


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The Millennium Cookbook: Extraordinary Vegetarian Cuisine + The Artful Vegan: Fresh Flavors from the Millennium Restaurant + Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant
Price For All Three: CDN$ 62.68

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Product Details

  • Paperback: 272 pages
  • Publisher: Ten Speed Press (Oct. 1 1998)
  • Language: English
  • ISBN-10: 0898158990
  • ISBN-13: 978-0898158991
  • Product Dimensions: 25.9 x 21.1 x 2 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Bestsellers Rank: #153,675 in Books (See Top 100 in Books)


Inside This Book (Learn More)
First Sentence
Many of our appetizers are very brightly flavored and full of contrasting elements like the sweet of fruit with the sting of chile. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.1 out of 5 stars
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Most helpful customer reviews

Format: Paperback Verified Purchase
This book is not for beginners, or the faint of heart. I own both this and its follow-up The Artful Vegan and both are filled with mouth watering recipes (but only for those with the skill and time to pull them off). This book is filled with showy recipes and would be overwhelming for the beginner cook (each recipe contains many sub recipes). Many ingredients called for are expensive or hard to find, but an experienced cook can make substitutions. The flavour combinations are intense :)

I like how the book has nutritional information for every recipe and is filled with beautiful photographs. Warning - Portion sizes are huge. Unless you are feeding a large number of ppl I would recommend cutting recipes in half.

I wish I had more time to cook from this - until then it is a book for special occasions.
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1 of 1 people found the following review helpful By A Customer on Aug. 5 2003
Format: Paperback
Several months ago, I purchased this cookbook to expand my collection of vegetarian cookbooks and reference. Although I am an avid cook, I have not tried a single recipe. They look interesting, but in order to actually prepare them, you would have to hire a prep team. Each recipe requires the preparation of about six OTHER recipes... Just looking at the recipes makes me tired.
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1 of 1 people found the following review helpful By A Customer on June 7 1999
Format: Paperback
These recipes are really complicated & time-consuming & the results aren't worth all the effort. I spent the weekend making stuff from this book. On Saturday I made the dessert napoleans with hazelnut filo & caramelized lemon cream & kiwis. The lemon cream is basically sugar, tofu & soymilk & tastes like, well, tofu; the napoleans tasted better without it. On Sunday I made the cabbage & shitake spring rolls with plum sauce. The plum sauce came out tasting like ketchup & the red cabbage stuffing in the spring roles completely overpowered the taste of the shitakes & dyed everything a weird purple color. This is a beautiful-looking book & the recipes certainly sounded intriguing, but the ones I tried turned out to be an over-produced mishmash of flavors that didn't really work together. I'm sure they're good for your karma but they just didn't taste very good to me. I'm going back to traditional Japanese & Mideastern cuisine to find vegan recipes based on long-established combinations of flavors that are healthful & taste good too.
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By A Customer on Sept. 20 2004
Format: Paperback
I have owned this cookbook for a number of years now and have yet to make anything I didn't absolutely love. Don't be daunted by these recipes with lots of ingredients, some are much less time-consuming than they look.
These are far from hum-drum recipes - the chefs at Millennium are very daring with their ingredient combinations and when cooking from this book you end up with wonderful meals that are full of very complex and rich flavours.

This is a book for the adventurous cook - those who like typical table fare may find this book too much of a stretch. However, those who are looking for high quality vegan/vegetarian dining will find that they have to look no further.
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Format: Paperback
Several months ago, I purchased this cookbook to expand my collection of vegetarian cookbooks and reference. Although I am an avid cook, I have not tried a single recipe. They look interesting, but in order to actually prepare them, you would have to hire a prep team. Each recipe requires the preparation of about six OTHER recipes... Just looking at the recipes makes me tired.
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By disco75 on Aug. 1 2001
Format: Paperback
Vegan or carnivore, people are impressed with and love food prepared from these recipes. Sophisticated and complex, the dishes cover the globe in style. When I first bought this book I became frustrated, being unused to saucing my dishes and not having both blender and food processor. The time consuming procedures and multiplicity of steps were daunting and it sat on my shelf for a year. I went back to it when I started entertaining and, renovation of my kitchen complete, found that I could indeed handle the recipes. Some of the dishes are out of my range either because I don't have the means for smoking food or because in my rural Mid-Atlantic community there is not a farmer's market with the types of produce that San Francisco enjoys. I am, however, all about the culinary philosophy that undergirds this book, and many of the recipes have been fantastic. It is apparent that it was written in a restaurant kitchen but nevertheless it makes for superb holiday or entertaining meals. Big hits have been the Latin-style Torte with Plantains and Tofu, the Filo-Wrapped Spring Rolls, the Hot and Sour Soup (which is Vietnamese in style), and the Pureed Root Vegetables.
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Format: Paperback
I am amazed by this book. My wife raved about the restaurant, and brought back the book for me when she returned from vacation. You never miss the dairy. You never miss the meat. And the recipes are constructed so that even a borderline-feeb like myself can come off looking like the Royal Chef. Favorites are the Vegan Paella with Garlic Tofu Aeoli, and the carrot/parsnip soups -- you make carrot soup and parsnip soup separately, pour them in the bowl simulatanously with two ladles. The soups don't mix, they look like an orange and white yin/yang. Then you drizzle the cashew cream sauce on top and it looks like you're the guy who invented the onion. Wonderful.
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