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Title: Millennium Cookbook: Extraordinary Vegetarian Cuisine by Eric Tucker, John Westerdahl, Sascha Weiss ISBN: 0-89815-899-0 Publisher: Ten Speed Press Pub. Date: 01 October, 1998 Format: Paperback Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 4.15 (13 reviews)
Rating: 5
Summary: Gourmet Cuisine
Comment: Vegan or carnivore, people are impressed with and love food prepared from these recipes. Sophisticated and complex, the dishes cover the globe in style. When I first bought this book I became frustrated, being unused to saucing my dishes and not having both blender and food processor. The time consuming procedures and multiplicity of steps were daunting and it sat on my shelf for a year. I went back to it when I started entertaining and, renovation of my kitchen complete, found that I could indeed handle the recipes. Some of the dishes are out of my range either because I don't have the means for smoking food or because in my rural Mid-Atlantic community there is not a farmer's market with the types of produce that San Francisco enjoys. I am, however, all about the culinary philosophy that undergirds this book, and many of the recipes have been fantastic. It is apparent that it was written in a restaurant kitchen but nevertheless it makes for superb holiday or entertaining meals. Big hits have been the Latin-style Torte with Plantains and Tofu, the Filo-Wrapped Spring Rolls, the Hot and Sour Soup (which is Vietnamese in style), and the Pureed Root Vegetables.
Rating: 5
Summary: Insanely Gorgeous
Comment: I first heard that the folks at Millennium were working on a cookbook over a year and a half ago, and I've waited impatiently until now. The results fully exceeded my (high) expectations -- the layout and photography are beautiful and all of the recipes I desire are there, including the divine (and surprisingly easy) plantain-cilantro torte. This should completely dispel the myth that vegetarianism necessitates asceticism and the corollary that animal products are necessary to create tasty food or even a decadent dining experience (ask my friends who've tasted the pumpkin cake with chocolate-hazelnut ganache). A good set of cookware and a craving for challenge are indispensable, however.
Some of the recipes are indeed quite complex -- even daunting in the sheer number of cross-references -- but making and serving them is pure joy, and the intermediary steps can be extracted for use in simpler dishes. The range of dishes is good, and the "Basics" section is very cool. Altogether, a nice counterpoint to the Green's style of egg & cheese laden vegetarian cooking.
Buy this book and throw a dinner party for a group of omnivorous foodies- then tell them no animals were abused in the process - they will be amazed. I'm devoting the year before the calendar millennium to mastering the entire collection of recipes - one Sunday dinner at a time.
Rating: 2
Summary: Looks pretty, but do we really have the time?
Comment: Several months ago, I purchased this cookbook to expand my collection of vegetarian cookbooks and reference. Although I am an avid cook, I have not tried a single recipe. They look interesting, but in order to actually prepare them, you would have to hire a prep team. Each recipe requires the preparation of about six OTHER recipes... Just looking at the recipes makes me tired.
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