The Artful Vegan: Fresh Flavors from the Millennium Restaurant

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.

Book Description
Anyone who says haute cuisine, big flavor, and vegan cooking can’t go together hasn’t been to San Francisco’s famed Millennium Restaurant. Since 1994, Millennium has created a sumptuous vegan experience, which was first made available to home cooks in the revolutionary MILLENNIUM COOKBOOK. Now, Chef Eric Tucker brings us another collection of his mind-blowing vegan fare in THE ARTFUL VEGAN. Bringing the farmers’ market to fine dining, these 140 new recipes are fresh, impassioned vegan interpretations of traditional and contemporary global cuisine—and they’re nutritious, meat- and dairy-free, and all organic to boot. Spanning influences from the Pacific Rim to the Deep South, THE ARTFUL VEGAN showcases an expanded repertoire of flavors, methods, and ingredients that are on the cutting edge of healthful taste and nutrition.


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The Millennium is a San Francisco institution featuring "haute" vegan cuisine that opened in 1994, and The Millennium Cookbook, published in 1998, has sold more than 40,000 copies. The restaurant often holds special dinners celebrating seasonal bounty, often in conjunction with local vineyards, and many of the recipes included here came from those tasting menus. These are undeniably chef's dishes, with long ingredients lists and multiple components. With such dishes as Grilled White Asparagus with Vanilla-Lavender A oli and Lemon-Pine Nut Ravioli over Artichoke-Golden Tomato Ragout, this is surely the most sophisticated vegan cookbook available. For area libraries and other subject collections. Copyright 2003 Reed Business Information.


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