March 1, 2004
Ten Speed Press
1580082076
9781580082075
From the Publisher
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.
From the Jacket
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. I'¬?m 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 America'¬?s 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 Lapp?©, author of Diet for a Small
Planet and co-author of Hope'¬?s Edge: The Next Diet for a
Small Planet "In his second book, Eric Tucker once again
brings home his wildly inventive and eclectic recipes. It'¬?s no
wonder that Millennium has become a mecca for those seeking
gastronomic thrills."-Alexandra Greeley, food editor of
Vegetarian Times
From the Hardcover edition.
About 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 restaurants 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.
From the Hardcover edition.