Does anyone else have the Millennium Cookbook?
I prefer this cookbook 10 to 1 over any of my others (even the PPK). The recipes are consistently accurate, healthy, and delicious. Many of the meals are time-consuming, but you can just make part of the 'menu' and use simpler sides. Anyway, I've been cooking out of this like crazy lately and was looking for someone to share the love.
Yes, I did see that recipe and I am planning on making it someday! It looks impressive and tasty. I looked up the cookbook on Amazon and I might get it someday. Looks good! ;)b
I've had it forever and even wrote to the publisher to ask when to add the veggie broth in the satay recipe. But I've never cooked from it because the dishes have always seemed too complicated for a weeknight supper.
I would love to hear if any of them can be simplified to become something "doable" for everyday use.
hmm, i have their other one. "the artful vegan"
it's the only cookbook I own that I never use....all the recipes are like ridiculously complicated with crazy ingredients.
i do plan on making the peanut butter canoli though.
if you have lots of time and lots of money for huge ingredient lists, i recommend it....the recipes look amazing.
JKL, I usually make partial recipes. I will make a main dish but skip the sauces - it still tastes great! OR, make one or two sauces and use on something simple like boiled pasta or baked tofu.
If you have a chance, can you tell me some of the recipes that have turned out best? I'd like to give some of them a try. I never did get around to making the satay but that one looked like it would be really great.
Actually, I took it off the shelf last night and realized I have the Artful Vegan. Sorry for the confusion. The recipes are still complicated (everything has at least three or four components) but I am going to try some of them.
I just requested this from the library.
I walked through a major thunderstorm to get it from the library today. My first stop was the dessert section to check out their lemon cake recipe and see how different it was from the one in JOVB, which only came out so-so for me. I was expecting more of a difference in the ingredients, but they are the same except the Millennium version uses meyer lemons. Also, the Millennium directions are a little more clear(mini-rant: the JOBV said to sift the lemon peel with the dry ingredients and I just knew that did not make sense but I did it anyway and got a ton of lemon peel stuck in my sifter). I think I'll give that recipe another shot.
All of the dessert recipes look delicious. I think I'll try the cookies with pine nuts and anise. And the pomegranate sorbet.
I own their second cookbook (although I don't often cook from it), but even so I was surprised at how creative and varied the rest of the recipes are. Many of them definitely seem doable. The ones that caught my eye were the seitan bourguignon with polenta (I'll skip the baked squash), the madras crusted tofu and some of the baked/marinated tempeh recipes. The moroccan filo crescents look great for company.
Oh dear. The book is due back in three weeks. But it can be renewed.
I went to Millennium for the first time. The entrees were amazing, creative blends of flavors and artful presentation.
Now I'm contemplating buying the Millennium cookbook. Any more success stories with this cookbook?