Tucker's creations are exceptional because of the food philosophy he embraces. Paying meticulous attention to the selection of the freshest produce and seasonings from all over the globe allows him to focus creatively on flavors, food textures, and visual appeal. He cooks with unbridled passion. The result is a collection of recipes to satisfy the fussiest vegan palates.

Staff nutritionist at The Millennium Restaurant, John Westerdahl, contributes a helpful feature to the book with the nutritional information at the bottom of each recipe. A quick perusal will tell you these recipes are in keeping with today's focus on low fat and high fiber.

The first dish we made from the book was the Rice Paper Spring Rolls with Citrus Vinaigrette. The recipes were clear and easy to follow. Needless to say, it was a success at our table. Last summer we had the pleasure of dining at the Millennium Restaurant in San Francisco. What a gustatorial experience! As each dish arrived at our table, we expressed delight at the beautiful presentations. Soon our eyes began following all the plates as they were carried to other tables. Each one was breathtaking.

The book is well indexed, has an informative glossary, and contains a section on basics to guide one through making vegetable stock, braising garlic, or baking tempeh. It even covers toasting nuts, roasting peppers, cooking beans, and smoking food Millennium style.

In addition to wonderful recipes, the cookbook incorporates beautiful color photos of some of the outstanding dishes along with black and white photos of kitchen scenes. One photo that stands out is the Thai Green Curry Eggplant Stack, a masterful work of art!

This is not a basic book for your everyday cooking, but a specialty cookbook for the discriminating cook‹one who appreciates exceptional food and dramatic presentation. If you're looking for the ideal gift for that person who loves uniquely inspired foods, The Millennium Cookbook would have to be at the top of the list.