The Artful Vegan: Fresh Flavors from the Millennium Restaurant [Paperback]

Eric Tucker (Author), Bruce Enloe (Author)

Book Description

Publication Date: November 13, 2003

Since 1994, San Francisco'¬?s Millennium Restaurant has created a visionary gourmet experience, redefining vegan cuisine for the twenty-first century. Its nuanced seasonings, elegant presentations, and resourceful use of exotic ingredients elevates vegan food to the level of fine dining, while the landmark MILLENNIUM COOKBOOK proves you don'¬?t need meat and dairy to make delicious, satisfying gourmet dishes at home.In THE ARTFUL VEGAN, chefs Eric Tucker, Bruce Enloe, and Amy Pearce present 140 new impassioned interpretations of global cuisine, spanning influences from the Pacific Rim to the Deep South. Showcasing an innovative repertoire of flavors, methods, and ingredients on the cutting edge of healthful taste and nutrition, these sumptuous recipes attest to the endless possibilities of all-organic vegan cooking. Here'¬?s a taste:Lemon-Pine Nut Ravioli over Baby Artichoke-Golden Tomato Rago?ã?°t Oyster Mushroom Calamari Stuffed Poblano Chiles over Forbidden Black Rice Risotto Strawberry, Rose, and Rhubarb Soup German Chocolate CakeAll the recipes are cholesterol free, and many are low in fat or can be made with little or no oil. Whether you'¬?re a strict herbivore or simply interested in exploring a dynamic new cuisine, the food of Millennium will open your mind-and palate-to a world of enticing vegan flavors.


From the Hardcover edition.

Editorial Reviews

From Publishers Weekly

In stark contrast to some traditional vegan cookbooks, which feature dishes like lentil burgers and bulgur salad, the Millennium Restaurant's second cookbook pushes the boundaries of vegan cuisine, offering extravagant recipes for dishes such as Stuffed Poblano Chilies over Forbidden Black Rice Risotto with Roasted Corn-Avocado Abdi. Though Tucker, Millennium's executive chef, encourages readers to "dissect our dissections... to take apart our dishes, simplify them," his recipes are often too complex to be realistic for most home cooks. Caramelized Three Onion and Porcini Cappuccino with Truffled Soy Foam calls for an espresso machine, for example, and Quick Pickled Oranges requires access to impeccable produce; the recipe did not work well with standard supermarket citrus. What the San Francisco restaurant really offers is inspiration to readers interested in cutting-edge vegan and raw-food cuisine. Recipes like Portobello Carpaccio over Carrot and Parsnip Fettuccine with Raw Pumpkin Seed-Ancho Chile Pesto should delight vegetarians looking for new flavor combinations. And Pearce's desserts shine-her lavish use of cashews and coconut milk offers a richness usually absent from vegan treats. The authors also provide information about organic wines and vegan substitutes, detailed nutritional information for each recipe and translations of traditional high cuisine dishes, like steak au poivre, to vegan, seasonal styles (e.g. Fauxlet au Poivre). With its complex recipes and enticing color photographs, this book is a welcome and needed addition to any library of modern cuisine.
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

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.

See all Editorial Reviews

Product Details

• Paperback: 240 pages
• Publisher: Ten Speed Press (November 13, 2003)
• Language: English
• ISBN-10: 1580082076
• ISBN-13: 978-1580082075
• Product Dimensions: 10.2 x 8.2 x 0.8 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #172,408 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

45 of 47 people found the following review helpful:

5.0 out of 5 stars So far soooo good!, July 5, 2004

By 

Amanda Jane Gilbert "neshura" (Alexandria, VA, USA) - See all my reviews
(REAL NAME)   

This review is from: The Artful Vegan: Fresh Flavors from the Millennium Restaurant (Paperback)

I have only made a few of the simpler recipes from this cookbook as I just got it recently. The simple chana dal with chanterelles became an instant staple: easy, incredibly fresh-flavored, and healthy. Chanterelles being $25 a pound, I've used fresh shiitake for all subsequent preparations of this recipe. (Chanterelles super, but not worth the money for a hearty every-day dish. Even right now I'm eating a bowl of the dal, with cheaper mushrooms.)

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.

30 of 31 people found the following review helpful:

5.0 out of 5 stars Excellent!, April 27, 2005

By 

McCullers - See all my reviews

This review is from: The Artful Vegan: Fresh Flavors from the Millennium Restaurant (Paperback)

An excellent cookbook. Some of the recipies are time consuming -- but absolutely worth the effort. The ginger cookies, german chocolate cake, "oyster" appetizer are just a few of my favorites. NOT a Monday night, its 6 pm, what are we going to have for dinner book - but perfect for special occasions. Note, some of the ingredients can only be found in asian grocers - not a problem here in Hawaii, but may be for you. Also, some desserts rely on cocoa butter - which I can only get by mail order. YUM!

27 of 29 people found the following review helpful:

5.0 out of 5 stars Amazing!, December 26, 2004

By 

K. Brown "kdanai" (Columbus, OH) - See all my reviews

This review is from: The Artful Vegan: Fresh Flavors from the Millennium Restaurant (Paperback)

This cookbook is absolutly amazing! If you've never been to the Millenium Restaurant in San Franciso, you must go. I would not call this an everyday cookbook because the meals take a while to prepare, are multi-layered and intense. But, I've made 3 entrees and 1 dessert, and I have to say that after preparing a menu in its entirety, you really appreciate the nature of the food and the taste of not using any animal products!

They provide great pictures, easy-to-follow instructions and suggest substitutes for ingredients you may have trouble finding. All in all, a fantastic treat for vegans and non-vegans alike! Shock your meat-eating friends, they'll never know!