Details
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Title
The Artful Vegan: Fresh Flavors from the Millennium Restaurant
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Author
Eric Tucker/ Bruce Enloe/ Renee Comet/ Amy Pearce
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Binding
Paperback
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Edition
First Printing
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Condition
New
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Pages
240
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Volumes
1
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Language
ENG
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Publisher
Ten Speed Pr, Berkeley, California, U.S.A.
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Date
2003
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Illustrated
Yes
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Bookseller's Inventory #
1-1580082076
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ISBN
9781580082075 / 1580082076
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Weight
1.96 lbs (0.89 kg)
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Dimensions
10.24 x 8.3 x 0.73 in (26.01 x 21.08 x 1.85 cm)
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Library of Congress Catalog Number
2003004082
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Dewey Decimal Code
641.563
About Revaluation Books Devon, United Kingdom
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From the publisher
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 restaurant’s 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.
Media reviews
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 restaurant's 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.
