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Comment: Good - Standard used condition book with the text inside being clean and unmarked - Exterior of the book shows shelf and reading wear - There is a minor stain to the exterior edges of the book that does not affect the text inside
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The Artful Vegan: Fresh Flavors from the Millennium Restaurant Paperback – November 13, 2003

4.6 out of 5 stars 28 customer reviews

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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.
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Product Details

  • Paperback: 240 pages
  • Publisher: Ten Speed Press (November 13, 2003)
  • Language: English
  • ISBN-10: 1580082076
  • ISBN-13: 978-1580082075
  • Product Dimensions: 8.3 x 0.7 x 10.2 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #917,011 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: 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.
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Format: Paperback Verified Purchase
There are two chefs who taught me how to cook by virtue of publishing the books that I learned from. The first is Madhur Jaffrey (World of the East Vegetarian Cooking--an outstanding, comprehensive book of recipes, methods, ingredients and their substitutions for beginners with a knack for flavors and the will to give it a try). The next is Eric Tucker, Head Chef of Millennium Restaurant in San Francisco (best restaurant I've ever had the pleasure of dining in) and author of two Millennium books including The Artful Vegan.

I have both of Eric Tucker's books (Artful, and The Millennium Cookbook), and I reference them both frequently, whether I want to put on a pull-out-all-the-stops fabulous dinner party or just want a little inspiration for interesting flavor combinations for tonight's dinner.

Complicated? Doesn't have to be:

First thing you'll want to know about these books is that other reviewers are right that these are not meant for whipping up quick meals at the end of a long day. That said, I have on countless occasions pulled out Eric's books for inspiration for a quick something-or-other to do with, say, butternut squash. Say I've baked a butternut squash ahead of time and have it sitting in the fridge waiting for me to do something with it at the end of one of these hard days. A quick flip to the index of Artful for "squash, butternut" sends me to pp. 130-131, where I see the interesting combination of garlic, lemons, tahini, onion, tomato, and mint (plus some other things that I don't feel like putting in). I decide to combine those ingreds with some nice wild mushrooms I have in the fridge, a little minced serrano chile, and a smidge of raw sugar melted and poured over the squash, and I come up with a darned yummy and easy meal.
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Format: 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!
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By K. Brown on December 26, 2004
Format: 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!
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By A Customer on December 9, 2003
Format: Hardcover
Wow!What an incredible collection of recipes. This book makes a wonderful gift for any person who loves to spend time in the kitchen.You can spend just a few minutes whipping up a delicious sauce or side dish or decide to spend the day in the kitchen and make your guests a four course meal they will never forget. The desserts are amazing, I have never seen anything like this. The directions are easy to follow and the result makes you feel like a professional chef.The flavors are unique and mouth watering. I recomend this book to everyone who loves to cook and of course eat. It truly is a piece of art and a must have!
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By sksfreund on September 2, 2007
Format: Hardcover
This is the best vegetarian/vegan cookbook ever. I am a collector of cookbooks and it is always great to find one with new creative recipes and this one surpassed my expectations. I would not consider this book for beginner cooks the recipes are lengthy, not 30 minute meals. It also has in quite a few recipes hard to find or expensive ingredients. Although, if you are a creative cook or live near quality stores it shouldn't be too big of problem. When I bought this book, I bought another at the same time for my sister.
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