The Artful Vegan: Fresh Flavors from the Millennium Restaurant by Eric Tucker and Bruce Enloe and Amy Pearce

  • Crisp yuba rolls with nori, shiitakes, hijiki, and barley (page 11)

    from The Artful Vegan: Fresh Flavors from the Millennium Restaurant The Artful Vegan by Eric Tucker and Bruce Enloe and Amy Pearce

    • Categories: Salads; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: toasted sesame oil; scallions; fresh ginger; shichimi togarashi; hijiki; shiitake mushrooms; tamari; dried yuba; nori sheets; mung bean sprouts; onion sprouts; daikon sprouts; mint; limes; unrefined sugar; kumquats; guar gum; peanuts; hulled barley; carrot; crushed red pepper flakes
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  • ISBN 10 1580085385
  • ISBN 13 9781580085380
  • Linked ISBNs
  • Published Sep 13 2003
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Anyone who says haute cuisine, big flavor, and vegan cooking can't go together hasn't been to San Francisco's famed Millennium Restaurant. Since 1994, Millennium has created a sumptuous vegan experience, which was first made available to home cooks in the revolutionary Millennium Cookbook.


Now, Chef Eric Tucker brings us another collection of his mind-blowing vegan fare in The Artful Vegan. Bringing the farmers' market to fine dining, these 140 new recipes are fresh, impassioned vegan interpretations of traditional and contemporary global cuisine--and they're nutritious, meat- and dairy-free, and all organic to boot.


Spanning influences from the Pacific Rim to the Deep South, The Artful Vegan showcases an expanded repertoire of flavors, methods, and ingredients that are on the cutting edge of healthful taste and nutrition.


  • More than 140 gourmet vegan recipes from San Francisco's Millennium Restaurant.

  • Release coincides with the opening of Millennium's new, revamped location, near San Francisco's famed Union Square.

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