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
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.