Synopses & Reviews
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 Millenium Cookbook
Now, Chef Eric Tucker brings us another collection of his mindblowing 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.
Heres a taste:
- LemonPine Nut Ravioli over Baby ArtichokeGolden Tomato Ragoût
- Oyster Mushroom Calamari
- Stuffed Poblano Chiles over Forbidden Black Rice Risotto
- Strawberry, Rose, and Rhubarb Soup
- German Chocolate Cake
All the recipes are cholesterol free, and many are low in fat or can be made with little or no oil. Whether youre a strict herbivore or simply interested in exploring a dynamic new cuisine, the food of Millennium will open your mind and palate to a world of enticing vegan flavors.
"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
"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
Since 1994, San Francisco'¬?s Millennium Restaurant has created a visionary gourmet experience, redefining vegan cuisine for the twenty-first century. Its nuanced seasonings, elegant presentations, and resourceful use of exotic ingredients elevates vegan food to the level of fine dining, while the landmark MILLENNIUM COOKBOOK proves you don'¬?t need meat and dairy to make delicious, satisfying gourmet dishes at home.In THE ARTFUL VEGAN, chefs Eric Tucker, Bruce Enloe, and Amy Pearce present 140 new impassioned interpretations of global cuisine, spanning influences from the Pacific Rim to the Deep South. Showcasing an innovative repertoire of flavors, methods, and ingredients on the cutting edge of healthful taste and nutrition, these sumptuous recipes attest to the endless possibilities of all-organic vegan cooking. Here'¬?s a taste:Lemon-Pine Nut Ravioli over Baby Artichoke-Golden Tomato Rago?ã?°t Oyster Mushroom Calamari Stuffed Poblano Chiles over Forbidden Black Rice Risotto Strawberry, Rose, and Rhubarb Soup German Chocolate CakeAll the recipes are cholesterol free, and many are low in fat or can be made with little or no oil. Whether you'¬?re a strict herbivore or simply interested in exploring a dynamic new cuisine, the food of Millennium will open your mind-and palate-to a world of enticing vegan flavors.
From the Hardcover edition.
About the Author
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 Millys Restaurant in San Rafael, California. When the owners of Millys 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 restaurants 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.
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 restaurants pastry chef.