Millennium Cookbook: Extraordinary Vegetarian Cuisine

Millennium Cookbook: Extraordinary Vegetarian Cuisine

by Eric Tucker, Sascha Weiss, John Westerdahl
     
 

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

Overview

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.

Editorial Reviews

From the Publisher
"In San Francisco'¬?s theatre district, many of the city'¬?s food savvy head eagerly to MILLENIUM-the elegant, upscale 100 percent vegan restaurant."

Product Details

ISBN-13:
9780898158991
Publisher:
Potter/Ten Speed/Harmony
Publication date:
01/28/1998
Pages:
272
Sales rank:
777,143
Product dimensions:
8.32(w) x 10.22(h) x 0.72(d)

Meet the Author

John Westerdahl, PhD, MPH, RD has served as Staff Nutritionist at Millennium Restaurant in San Francisco and is the coauthor with Executive Chef Eric Tucker of The Millennium Cookbook: Extraordinary Vegetarian Cuisine. Dr. Westerdahl is a Nutritionist, Registered Dietitian, Certified Nutrition Specialist, Master Herbalist and Board Certified Anti-Aging Health Practitioner. He formally served as Nutrition Editor for Veggie Life magazine and currently is the Director of the Bragg Health Foundation. Dr. Westerdahl lives with his wife and daughter in Santa Barbara, California.
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.

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