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

4.1 out of 5 stars 17 customer reviews

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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: 21.1 x 1.8 x 26 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.1 out of 5 stars 17 customer reviews
  • Amazon Bestsellers Rank: #135,855 in Books (See Top 100 in Books)
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Product Description

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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Customer Reviews

4.1 out of 5 stars
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Top Customer Reviews

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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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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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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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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