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The Millennium Cookbook: Extraordinary Vegetarian Cuisine, by Eric Tucker, John Westerdahl, Sascha Weiss
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Elegant vegetarian cooking from the Bay Area's famed Millennium restaurant.
San Francisco's Millennium restaurant is renowned for its elegant, intriguing, and delicious vegetarian fare. Very low-fat, this sophisticated and inviting food draws from a world of culinary influences. With full-color photographs, an ingredient glossary, and an introduction to the techniques of dairy- and egg-free cooking.
- Sales Rank: #404967 in Books
- Brand: Tucker, Eric/ Westerdahl, John/ Weiss, Sascha
- Published on: 1998-10-01
- Released on: 1998-10-01
- Original language: English
- Number of items: 1
- Dimensions: 10.22" h x .72" w x 8.32" l, 2.30 pounds
- Binding: Paperback
- 272 pages
Amazon.com Review
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
Review
"In San Francisco'¬?s theatre district, many of the city'¬?s food savvy head eagerly to MILLENIUM-the elegant, upscale 100 percent vegan restaurant."
Most helpful customer reviews
87 of 92 people found the following review helpful.
Delicious Gourmet Vegan fare but not for the average cook
By C. Rigby
The layout of the book was lovely and crisp -- nice photos,roomy margins for notes.
The recipes are delicious and since there are few fancy vegan cookbook collections out there, vegans will LOVE it! For entertaining or more elaborate menus it's a real treat!
For the average cook or the average palate -- it's going to be hit or miss. I would not suggest this book to a new vegetarian or a non-vegetarian trying to incoporate a few vegetarian meals a week into their diet. For them I'd point to 1,001 Low-Fat Vegetarian Recipes by Sue Spitler or The McDougall Quick & Easy Cookbook by Mary McDougall, John A., M.D. McDougall
Most of the recipes in Millenium rely heavily on fresh, quality ingredients and herbs and spices that will be difficult to find in a "regular" grocery. If they are there, they might not be fresh, because they don't sell as often in a regular store and this will affect the resulting dish. Ingredients that sit on the shelf gathering dust and losing flavor, particularly herbs and spices that these recipes rely on, are NOT going to yield tasty results.
While vegans/vegetarians with experience shopping at other places will have no problem, the average person will be a little puzzled as to where to find shiitake, miso, tofu, anise, fennel, nutritional yeast, Rice Dream, etc.
The busy person will also not have time to deal with making these recipes -- they require more effort, skill, time. Those with more experience will find the recipes easy to follow, those who work primarly from cans, pre-made mixes, and 5 or less ingredients might find the recipes daunting and they might find cooking gourmet fare from scratch a challenge.
While the rewards are delicious, this isn't the cookbook I'd head to on a tiring Monday night after work!
The recipes are also generous with 6-8 servings -- in my 2 person family, it's too much food for us. You can expect to have to adjust the numbers if you are a small family.
Overall I think it was a wonderful book, and a welcome addition to my collection. I'd still put it towards the "advanced" end of the spectrum though.
4 of 4 people found the following review helpful.
The Millennium Cook Book
By Debbi
I made the Lentil Stew, which was delicious. Next I made the moussaka. My husband and I loved it, and will make it again. It is better than meat based moussaka. There is a recipe on how to make seitan, various ways to flavor it. There recipes using seitan, either homemade or store bought. The next recipe I want to try is "Roasted corn mushroom tamales with mushroom-chile cream sauce." The recipes are involved, which are reflected in the the "gourmet" taste of the food.
My husband and I eat fish and chicken. I wanted to use the recipes from this cookbook for at least a month to lower our cholesterol and perhaps our weight.
I went through the cookbook, to match the recipes to the sauces. I made the vegetable stock, mushroom stock and asian stock and froze them to save one step in the preparation of future recipes. The next recipe I want to make will need 2 teaspoons of chipotle paste. The recipe makes 1 cup. I will freeze it in portions needed for other recipes to have that on hand.
I intend to make every recipe in this cookbook. I have other vegetarian cookbooks. But the results of the recipes that I have tried are amazing and well worth the effort.
9 of 10 people found the following review helpful.
a new melody of flavors.
By A Customer
The best cookbook in a very long time. If you REALLY like to cook, have a well stocked spice cupboard and don't mind orchestrating recipies with several parts, the results are stunning. If you are used to Julia Child's style, this is a whole new language of flavors. Have faith, make the Oat Walnut Pnacakes with Blueberry-Orange Sauce or the Plantain Torte and amaze yourself. The index is terrible, the measuremen
ts include "a bunch" and there are careless errors but this is original art--when is the last time you found a cookbook filled with original masterpieces? No need to be vegetarian. This is no cholesterol cooking and these are gourmet recipies!
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