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The Millennium Cookbook: Extraordinary Vegetarian Cuisine [Paperback]

Eric Tucker , John Westerdahl , Sascha Weiss
4.1 out of 5 stars  See all reviews (17 customer reviews)
List Price: CDN$ 32.99
Price: CDN$ 20.78 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Oct. 1 1998
San Francisco's Millennium restaurant is renowned for its elegant, intriguing, and delicious vegetarian fare. Very low-fat, this sophisticated and inviting food draws from a world of culinary influences. With full-color photographs, an ingredient glossary, and an introduction to the techniques of dairy- and egg-free cooking.

Frequently Bought Together

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$ 62.78


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From Amazon

Millennium, arguably the best vegetarian restaurant in San Francisco, finally shares its secrets. If you've never been to Millennium, forget the stereotype of a vegetarian restaurant serving bean sprouts, brown rice, and seaweed. Millennium, a true gourmet restaurant, presents elegant, innovative, inspired cuisine that happens to be as healthy as it is delicious. This book entices the accomplished cook to explore exquisite dishes that will surprise and delight any dinner party--even if your guests are not vegetarians. Try appetizers like Cabbage and Shiitake-Filled Spring Rolls with Plum Sauce, or Grilled Portobellos with Herb-Tofu Aioli and Red Onion Marmalade. Experience the Indian-inspired Baked Madras-Glazed Tofu with Saffron Basmati Pilaf and Peach-Lime Chutney, or the Curry-Crusted Tempeh with Pomegranate Sauce. You won't want to skip dessert: Chocolate-Almond Midnight will indulge even the most finicky chocoholic.

Some of the dishes are simple to prepare, but most are intricate and time consuming and include subrecipes, making this book best for artistic cooks who revel in new, inventive recipes. For example, the recipe for luscious Moroccan Filo Crescents with Curried Golden Tomato Sauce (only 21 percent fat, despite the filo) takes more than a page, and references three other recipes. All recipes are vegan--no meat, eggs, or dairy--and most are very low in fat. Nutritional breakdown is provided for each recipe, and the food photos are gorgeous. The Millennium Cookbook is an impeccable gift for the inspired cook in your life. --Joan Price

From Booklist

No, this isn't a cookbook for those expecting the imminent end of the world. Its name comes from San Francisco's popular vegan restaurant, Millennium. As more people follow vegetarian regimes for the health benefits of low-fat cooking, an upscale restaurant catering to their needs is a welcome phenomenon. Millennium takes food very seriously, and it raises vegan cuisine to new levels. Although tempeh substitutes for meat in a number of recipes, there's a welcome absence of vegetarian chilis and lasagnas. Instead, chefs make use of both ordinary and uncommon grains and flavor them with lots of lively seasonings, such as chipotle peppers. In conformance with vegan rules, dairy products are taboo, so the dessert recipes make use of milk substitutes. Serious vegetarians looking for diet variety will eagerly welcome the new horizons this cookbook opens, but reproducing these vegan recipes successfully at home demands no little kitchen savvy. Mark Knoblauch --This text refers to an out of print or unavailable edition of this title.

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

Most helpful customer reviews
1 of 1 people found the following review helpful
2.0 out of 5 stars Too much work; not enough taste June 7 1999
By A Customer
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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1 of 1 people found the following review helpful
2.0 out of 5 stars Looks pretty, but do we really have the time? Aug. 5 2003
By A Customer
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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5.0 out of 5 stars Gourmet Cuisine Aug. 1 2001
By disco75
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
The biggest impediment to the acceptance of veganism is the stereotype that exists concerning the taste of vegetarian cuisine. The Millennium Cookbook offers some of the best tasting, best looking recipes that I have ever had, vegan or not. The range of flavors and ingredients used are creative and delicious, and provide a lot of inspiration for trying out varieties of foods that you may never have used before. They end up looking great no matter what, so though some recipes take some time, they will be well worth it if you have company you want to impress. There are variations and tips on sauces and dressings if you want to make the same thing in a different way. And there is nutritional information contained for each recipe on calories, fats, proteins, carbohydrates, sodium and fiber for those who are concerned. There is cholesterol information too, although everything has 0 cholesterol anyway. If you like the stuff in this cookbook, you'll probably want to visit the restaurant in San Francisco as well, which is another great experience in itself.
And everything is fun to make, at least for me. You'll have to buy it to find out if it's fun for you too. And yes, some recipes take time and more than a few ingredients. But this book shows that there are no sacrifices a vegan has to make with regards to taste. Delicious and healthful vegan cuisine can and does exist. Breaking down the taste stereotype is as important as vegan ethics and health in gaining mainstream acceptance of veganism.
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4.0 out of 5 stars Taking vegetarian dishes to new heights... July 2 2000
Format:Paperback
I happened upon this book during one of my cookbook browsing moments. I was immediately struck by the visual beauty of the dishes presented in the photos. I read on only to be surprised by the recipes themselves--their lavish blend of flavors and textures. All that being said, I purchased the book as a gift for a vegetarian friend of mine (since I have purchased it for my collection). Though my friend is a serious home cook, her initial reaction to the complexity of the recipe--taking multiple steps with references to other recipes to complete one dish--caused her to initially shelf the book. It was upon my prodding--and a promise we would cook together--that she finally began to use it. Between us we have made many of the recipes in the book MOST of which we have liked very much. My advise to someone purchasing this book: Have time set aside to enjoy the process as well as the product and use your own creativity to substitute. I confess to substituting commercial plum sauce for one recipe rather than make the one from the book. Though less than authentic, the dish was delicious and completed in half the time! This book would attract serious cooks who have a working knowledge of food and a love for combining things--that being the case use this book as a solid base and spring board for creative food preparation.
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Most recent customer reviews
4.0 out of 5 stars Really great recipes for those who have the time and skill
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... Read more
Published 19 months ago by A. Soares
5.0 out of 5 stars Best vegan cookbook ever!
I have owned this cookbook for a number of years now and have yet to make anything I didn't absolutely love. Read more
Published on Sept. 20 2004
2.0 out of 5 stars Looks pretty, but do we really have the time?
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. Read more
Published on Aug. 5 2003 by Kristen Wicklund
1.0 out of 5 stars Self-flagellations of the Vegetarian Orthodox
I have a vegan friend, who likes this restaurant, which I have never been to. Knowing I'm a near-pro cook, she asked if I had this cookbook, so I went out and bought it and... Read more
Published on July 26 2002
5.0 out of 5 stars Carnivore Eats Green
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. Read more
Published on July 17 2001 by Allen Keller
5.0 out of 5 stars Gourmet vegan - but not for those in a hurry!
This is a wonderful cookbook for the experienced cook. The recipes are complex and use unusual ingredients but it is worth the effort. Read more
Published on Dec 28 2000
5.0 out of 5 stars Delicious Gourmet Vegan fare but not for the average cook
The layout of the book was lovely and crisp -- nice photos,roomy margins for notes.
The recipes are delicious and since thereare few vegan cookbook collections out there,... Read more
Published on April 5 2000 by C. Rigby
5.0 out of 5 stars A milestone in vegan cuisine
Overall, this is one of the best cookbooks I own, and I make that claim as a former meat-eater and a recent most-of-the-time vegan. Read more
Published on Aug. 3 1999
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