The Millennium Cookbook: Extraordinary Vegetarian Cuisine

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.

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.

One of my Go to cookbooks for Vegan gourmet dishes. The recipes are Layered and complicated in a few cases, however worth the trouble, fully consumed when I take them to Pot Lucks and we love them. Both Millennium Restaurant cookbooks are lovely and I have given them as gifts to a friend flirting with the idea of going from vegetarian to vegan. Very elegant recipes.

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.

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.

I was very excited about this book, until I started trying the recipes. I don't know if the editing is off or what but the recipes I've tried have not worked at all! The tamale torte was a disaster. The chickpea flat bread calls for 4 cups of water to 2 cups of flour, and "more water as needed to bring the batter to the consistency of heavy cream". After just two cups of water my batter was runnier than heavy cream, and when I look on the internet all other similar recipes call for a 1-1 ratio of flour to water. They also all use olive oil, and all say to let your batter sit for 20 minutes to 2 hours before cooking. Not this recipe. Another waste of ingredients. It's very sad and frustrating, because the recipes sound so amazing. But now I know that I can't follow the recipes in here, and can only get ideas. There is only one other reviewer of this book who has been honest about it. It's really a shame that people will dupe others into buying something that actually doesn't function as it should.

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 books, simple, practical, clear and accurate./Eines der besten Bücher, einfach, praktisch, klar und präzise.Very few pictures/Nur sehr wenige Bilder

I'm not a vegetarian myself, let alone a vegan, but this is still a book I will use all the time. I lent my old copy to someone years ago and never got it back so I'm thrilled to have found another on Amazon. The recipes are truly inspired and delicious and make a nonsense of anyone who thought being vegan meant living off nuts! Brilliant book.

this is a lovely book. I have only tried a few recipes so far and they were all delicious

An American vegan cookbook with some Mexican influence, using back-to-basics ingredients, the cookbook reads like an encyclopedia of recipes of the Millennium Restaurant. The recipes are laid out in a columned format with a short, anecdotal style introduction above and some nutritional information underneath, which is probably most useful to diabetics (the chef himself is/was diagnosed with hypoglycemia and reversed his condition through veganism, or something like that...I'm not sure). The book has so few photographs it is not worth pretending that it has photographs at all.I bought this cookbook because it is the one vegan cookbook people really do rave about. I have to say I'm sorely disappointed. It really just isn't my cup of tea. I do not like the food I've made from this book. I have never before encountered this phenomenon of trying out a tried and tested recipe and discovering it's really, really horrible. This was not once, but so many times. There is nothing spectacular about any of these recipes, although this may be because the book is outdated as it was published 22 years ago - I'm giving it one more star for innovation in its day and when I persevered more I managed to squeeze another nugatory dribble of juice out of it. I have read other reviews that said the recipes were a lot of work for laypeople. For me the problem isn't this; individually the recipes are honestly not that difficult, but somehow each individual recipe (you have to combine them to make a dish) can take some time on the hob sometimes and in the end they really aren't nice.

This book is not for beginners, or the faint of heart. I own both this and its follow-up The Artful Vegan and both are filled with mouth watering recipes (but only for those with the skill and time to pull them off). This book is filled with showy recipes and would be overwhelming for the beginner cook (each recipe contains many sub recipes). Many ingredients called for are expensive or hard to find, but an experienced cook can make substitutions. The flavour combinations are intense :)I like how the book has nutritional information for every recipe and is filled with beautiful photographs. Warning - Portion sizes are huge. Unless you are feeding a large number of ppl I would recommend cutting recipes in half.I wish I had more time to cook from this - until then it is a book for special occasions.