- Paperback: 240 pages
- Publisher: Ten Speed Press (Nov. 13 2003)
- Language: English
- ISBN-10: 1580082076
- ISBN-13: 978-1580082075
- Product Dimensions: 21.1 x 1.8 x 26 cm
- Shipping Weight: 771 g
- Average Customer Review: 6 customer reviews
- Amazon Bestsellers Rank: #377,212 in Books (See Top 100 in Books)
The Artful Vegan: Fresh Flavors from the Millennium Restaurant Paperback – Nov 13 2003
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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.
About the Author
AMY PEARCE was born and raised in Mobile, Alabama. For as long as she can remember, she has loved to bake. When she became a vegetarian at the age of 12, she was forced to learn to cook for herself. In 1995, Amy graduated from the Natural Gourmet Cookery School in New York. She worked numerous jobs as a vegan baker and private chef before joining the Millennium team in 1999. She soon became the restaurants pastry chef.
ERIC TUCKER has been executive chef at Millennium since it opened in 1994, and was coauthor of the revolutionary MILLENNIUM COOKBOOK. He is a graduate of the Natural Gourmet Institute of Food in New York. In 1990, he took a position at Milly’s Restaurant in San Rafael, California. When the owners of Milly’s opened Millennium in San Francisco, he came along as executive chef, bringing to the restaurant his varied culinary passions, including mycology and exotic cuisines. He has been the primary creative force behind the restaurant’s success ever since.
BRUCE ENLOE was born into a family of food lovers and restaurateurs in Bryan, Texas. He has spent more than fifteen years in various kitchens, with a focus on Italian, Texan, Southern, and Southwestern cooking. He joined Millennium in 1997 and became sous-chef in 1998. As assistant wine steward, he helped build the widely recognized organic wine list. Millennium introduced Bruce to his wife and best friend, former assistant general manager Nicole LeBlanc. They left the Bay Area in 2003 to travel, with plans to open an organic foods restaurant in Ontario, Canada.
From the Hardcover edition.
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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).
Portions are designed typically for 6 and the recipes are designed almost as if you were working on the line, perhaps 3 to 4 components, each requiring prep time. Read the recipe carefully and do as much advance prep as you can and then assemble to avoid long overall preparation time or conflicts on the stove top. That said, many components can be cooked well in advance and some, like smoky black beans and curried squash for the black quinoa cakes, taste better on the second day to me.
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.
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