The Artful Vegan: Fresh Flavors from the Millennium Restaurant

The Artful Vegan: Fresh Flavors from the Millennium Restaurant

by Eric Tucker, Bruce Enloe
     
 

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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…  See more details below

Overview

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.

Editorial Reviews

Library Journal
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.
From the Publisher
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. Im 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 Americas 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 Lappé, author of Diet for a Small Planet and co-author of Hopes Edge: The Next Diet for a Small Planet "In his second book, Eric Tucker once again brings home his wildly inventive and eclectic recipes. Its no wonder that Millennium has become a mecca for those seeking gastronomic thrills."-Alexandra Greeley, food editor of Vegetarian Times

Product Details

ISBN-13:
9781580085380
Publisher:
Ten Speed Press
Publication date:
10/15/2003
Pages:
240
Product dimensions:
8.42(w) x 10.58(h) x 0.86(d)

Meet the Author

AMY PEARCE was born and raised in Mobile, Alabama. For as long as she can remember, she has loved to bake. When she became a vegetarian at the age of 12, she was forced to learn to cook for herself. In 1995, Amy graduated from the Natural Gourmet Cookery School in New York. She worked numerous jobs as a vegan baker and private chef before joining the Millennium team in 1999. She soon became the restaurant’s pastry chef.
ERIC TUCKER has been executive chef at Millennium since it opened in 1994, and was coauthor of the revolutionary MILLENNIUM COOKBOOK. He is a graduate of the Natural Gourmet Institute of Food in New York. In 1990, he took a position at Milly’s Restaurant in San Rafael, California. When the owners of Milly’s opened Millennium in San Francisco, he came along as executive chef, bringing to the restaurant his varied culinary passions, including mycology and exotic cuisines. He has been the primary creative force behind the restaurant’s success ever since.
BRUCE ENLOE was born into a family of food lovers and restaurateurs in Bryan, Texas. He has spent more than fifteen years in various kitchens, with a focus on Italian, Texan, Southern, and Southwestern cooking. He joined Millennium in 1997 and became sous-chef in 1998. As assistant wine steward, he helped build the widely recognized organic wine list. Millennium introduced Bruce to his wife and best friend, former assistant general manager Nicole LeBlanc. They left the Bay Area in 2003 to travel, with plans to open an organic foods restaurant in Ontario, Canada.

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