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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$ 20.68 & 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$ 62.68

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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.

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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
By A. Soares TOP 500 REVIEWER
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
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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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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5.0 out of 5 stars Best vegan cookbook ever! Sept. 20 2004
By A Customer
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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2.0 out of 5 stars Looks pretty, but do we really have the time? 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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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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5.0 out of 5 stars Carnivore Eats Green July 17 2001
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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Most recent customer reviews
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 For everyone, vegans and non-vegans, who loves good food.
The biggest impediment to the acceptance of veganism is the stereotype that exists concerning the taste of vegetarian cuisine. Read more
Published on March 16 2001 by Pumpkin King
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
4.0 out of 5 stars Taking vegetarian dishes to new heights...
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. Read more
Published on July 2 2000 by Barbara A Johnson
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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