Millennium Cookbook Eric Tucker; John Westerdahl; Sascha Weiss 9780898158991 Books
Download As PDF : Millennium Cookbook Eric Tucker; John Westerdahl; Sascha Weiss 9780898158991 Books
Gathers recipes for appetizers, soups, pasta, main dishes, and desserts
Title Millennium Cookbook
Author Tucker, Eric/ Westerdahl, John/ Weiss, Sascha
Publisher Random House Inc
Publication Date 1998/10/01
Number of Pages 258
Binding Type PAPERBACK
Library of Congress 97038978
Millennium Cookbook Eric Tucker; John Westerdahl; Sascha Weiss 9780898158991 Books
Every trip to San Francisco has seen me hiking up to the intersection of Geary and Jones from the Powell St. BART station for the exquisite food at Millennium. The closest I've come to the experience has been a visit to HanGawi in NYC, so I see Millennium as a real jewel. This cookbook has allowed me to bring some of that deliciousness home with me into my own kitchen. Just as you would expect complex flavors and unique ingredients from a 5-star restaurant, the recipes in this book will push your culinary skills to new levels. This is partly because unless you live in a large city with access to lots of ethnic grocery stores or you have your own garden and greenhouse, some of the ingredients just aren't available. You'll have to adapt, modify and create in the sense of an artiste. Then, even if you're in one of those cities sporting unique and obscure food items, the recipes in this book will challenge you with their multiple steps and multiple simultaneous activities. If you're up for the challenge and you want to feel inspired by the food you cook, this cookbook will give you what you want.Product details
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Tags : Millennium Cookbook [Eric Tucker; John Westerdahl; Sascha Weiss] on Amazon.com. *FREE* shipping on qualifying offers. Gathers recipes for appetizers, soups, pasta, main dishes, and desserts <b>Title: </b>Millennium Cookbook <b>Author: </b>Tucker,Eric Tucker; John Westerdahl; Sascha Weiss,Millennium Cookbook,Ten Speed Press,B00676OQHO,1745920
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Millennium Cookbook Eric Tucker; John Westerdahl; Sascha Weiss 9780898158991 Books Reviews
Excellent cookbook for the creative vegetarian who wants to go way beyond bean burritos and tofu scrambles. Some of these recipes involve many steps and considerable time to prepare so this would be a challenging book for novices. But daring and advanced home cooks should absolutely get this book. It's one of the most creative and innovative veggie cookbooks out there.
Very Creative vegetarian Recipes.
This is a great cookbook. My husband loves to cook and he uses this book quite a lot, but this is not for the faint of heart as the recipes are quite time consuming but he loves fine cuisine so he puts the time and I eat like a queen.
One of the best vegetarian cookbooks out there.
I made the Lentil Stew, which was delicious. Next I made the moussaka. My husband and I loved it, and will make it again. It is better than meat based moussaka. There is a recipe on how to make seitan, various ways to flavor it. There recipes using seitan, either homemade or store bought. The next recipe I want to try is "Roasted corn mushroom tamales with mushroom-chile cream sauce." The recipes are involved, which are reflected in the the "gourmet" taste of the food.
My husband and I eat fish and chicken. I wanted to use the recipes from this cookbook for at least a month to lower our cholesterol and perhaps our weight.
I went through the cookbook, to match the recipes to the sauces. I made the vegetable stock, mushroom stock and asian stock and froze them to save one step in the preparation of future recipes. The next recipe I want to make will need 2 teaspoons of chipotle paste. The recipe makes 1 cup. I will freeze it in portions needed for other recipes to have that on hand.
I intend to make every recipe in this cookbook. I have other vegetarian cookbooks. But the results of the recipes that I have tried are amazing and well worth the effort.
This is the best vegan cookbook I've ever owned, and I'm a gourmet cook. Yes, I learned to cook using non-vegan ingredients in the old days of Gourmet magazine. It took time for me to adjust to vegan ingredients, and I honestly think this is a more demanding cuisine. Eric Tucker is simply a food genius, and his recipes work well with substitutions or seasonal ingredients. The cover recipe (Moroccan Filo Crescents with Curried Golden Tomato Sauce) is amazing, and I sometimes make it without the rice pilaf, substituting lentils instead. The recipes are so good that a cook can play with them and improvise. I use the golden tomato sauce in other recipes, for example, with the Thai Green Curry Eggplant Stack, which also has a wonderful recipe for curry that goes well with other dishes. Sacha Weiss's vegan desserts are epic. Her Strawberry-Rhubarb Galettes are a staple of my cooking. I use the walnut soy dough for cookies, just reducing the amounts of oil and soy milk for a cookie dough. If you want to learn how to cook truly impressive, gourmet vegan meals that are better than meals with meat, this book should be a staple of your vegan kitchen.
This, for me, is a re-purchase. I have given away a number of copies of this book--it is so good!
I am a baker professionally, with some experience in vegan baking, as well as sugar free, gluten free, etc. This was one of the books that got me started, and showed me what was possible in a vegan bakery. I have adapted many recipes from this book, and been inspired by it to create many more. every bakery recipe I have tried was a winner. Even though I am an average cook, I have also had only success with the savory recipes here.
Every trip to San Francisco has seen me hiking up to the intersection of Geary and Jones from the Powell St. BART station for the exquisite food at Millennium. The closest I've come to the experience has been a visit to HanGawi in NYC, so I see Millennium as a real jewel. This cookbook has allowed me to bring some of that deliciousness home with me into my own kitchen. Just as you would expect complex flavors and unique ingredients from a 5-star restaurant, the recipes in this book will push your culinary skills to new levels. This is partly because unless you live in a large city with access to lots of ethnic grocery stores or you have your own garden and greenhouse, some of the ingredients just aren't available. You'll have to adapt, modify and create in the sense of an artiste. Then, even if you're in one of those cities sporting unique and obscure food items, the recipes in this book will challenge you with their multiple steps and multiple simultaneous activities. If you're up for the challenge and you want to feel inspired by the food you cook, this cookbook will give you what you want.
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