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Love, Eric: Delicious Vegan Macrobiotic Desserts Paperback – November 30, 2005


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Product Details

  • Paperback: 94 pages
  • Publisher: mugen LLC; 1st edition (November 30, 2005)
  • Language: English
  • ISBN-10: 097729370X
  • ISBN-13: 978-0977293704
  • Product Dimensions: 0.2 x 7.5 x 9.5 inches
  • Shipping Weight: 9.6 ounces
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,048,215 in Books (See Top 100 in Books)

More About the Author

ERIC LECHASSEUR has been working as a professional chef since 1985. He holds a professional Cooking Diploma from Quebec, Canada, has completed several additional training programs in France and Japan, and holds a certificate of recognition from the Kushi Institute International, which he received personally from Michio Kushi. As a private chef he cooked for many celebrities including Madonna, Tobey Maguire, Sting, Leonardo DiCaprio, and Keenan Ivory Wayans.

Eric began his macrobiotic journey in 1993 to help combat his wife Sanaes medical problems. From that point, his interest in macrobiotics grew, and Eric is now a sought-after chef specializing in macrobiotics and healthy, delicious and eye-catching cuisine. Eric has also succeeded in using his macrobiotic practices to cure his own crippling allergies.

He is the author of "love, eric," an internationally successful cookbook of gourmet vegan macrobiotic pastries. In collaboration with his wife Sanae Suzuki, he published his second cookbook, love, eric & sanae, featuring exquisite seasonal vegan macrobiotic cuisine. He has been featured in many prominent magazines such as Variety, Alternative Medicine, Venice, Los Angeles Times, as well as on radio and TV.

In Autumn 2008, Eric opened his long-awaited vegan organic macrobiotic cafe seed in Venice, California. Some of the creations for seed are the favorites of his celebrity clients.

SANAE SUZUKI is a Whole Health Macrobiotic Counselor, Flower Essences Practitioner, and Certified Therapeutic Massage Therapist for people and pets.
She is a long-time student of Michio Kushi, world leader of Macrobiotic education, and completed all Level IV training at the Kushi Institute in Becket, MA. She also holds a certificate of recognition from Kushi Institute International for macrobiotic teaching.

She was diagnosed with ovarian cancer in 1993, which inspired her to learn about macrobiotics as a path to healing. Eight years later, she suffered a near fatal car accident in the Arizona desert. She was able to overcome both of these extreme life challenges through practicing and embracing the philosophy of macrobiotics.

It is her desire to help plant a seed of physical, intellectual, and spiritual happiness that will flourish within each person she meets.

Her new cookbook, love, sanae features vegan macrobiotic healing recipes and her journey of macrobiotics.

Customer Reviews

It contains full color pictures for every recipe.
S. Hungerford
I have been to M Cafe De Chaya once and fell in love with their desserts.
D. KNIGHT
Eric has put much love into this book, staying true to the title.
Joel I. Klass

Most Helpful Customer Reviews

20 of 22 people found the following review helpful By D. KNIGHT on June 6, 2006
Format: Paperback
This cookbook has the most beautiful pictures of vegan macrobiotic desserts. Pictures are on almost every page. I recently tried the Strawberry Mousse Pie. It was delicious and elegant.

I am not a macrobiotic cook but I am a vegan. I owned many vegan cookbooks but this particular one is dedicated to desserts. The style of the desserts in this book is European or French Japanese style so the desserts are not too sweet. I used to go to French Japanese bakeries in Little Tokyo, Los Angeles and love their desserts and pastries. After being a vegan, I was deprived of this kind of desserts. Not anymore! Thanks to Chef Eric Lechasseur. If you are looking for a very sweet fudgy brownie recipe, this cookbook is not for you. But if you looking for a healthy, elegant, but delicious European style desserts, this is the perfect cookbook!

There is NO REFINED SUGAR, DAIRY, and EGGS in the recipes. I would like to try more recipes like Tiramisu, Blueberry Pinenut Pie, Upside-down Berry Pie, Chocolate Raspberry Charlotte, and Adzuki Roll. Hhmmm....they all looks so good.

I have been to M Cafe De Chaya once and fell in love with their desserts. Eric Lechausser is the pastry chef of this restaurant and that's how I got his cookbook. He is brilliant! As the previous reviewer said, I live 1 hour away from M Cafe but it was worth it to fight the crazy traffic in Melrose Ave and 101 Fwy. to dine and eat desserts at M Cafe.
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20 of 23 people found the following review helpful By Jazzbrat on October 29, 2007
Format: Paperback Verified Purchase
First, I would like to say that this book is visually beautiful. Every dessert in here looks absolutely mouthwatering.

Now the disappointing news- I do not think anyone tested some of these recipes. If you look at some of the baked goods, you will find an overabundance of liquid per dry ingredients.

I have tried 2 of the recipes, neither of which came out well. I first tried the Kabocha Pound Cake. The taste was great but the batter was thinner than pancake batter and took over twice as long to bake. (It is NOT my oven as I keep an oven thermometer in it.) Looking at the recipe even before I made the cake, I thought the dry to wet ratio was a bit odd. I don't think the recipes were tested OR edited.

Next I tried the azuki rolls. Again- wet to dry was suspect. I had to pour off some water from the cooked beans, although that is not a step in the process. Even with that, the dough was so loose, I could not roll it up. I have worked with delicate dough before, including philo, and have never had an issue before. The baked rolls were good but were so crumbly they fell apart. They were more like super delicate shortbread than an actual roll.

I am now very wary of trying other recipes in the book. I really want to try all of them. Someone here mentioned that they tried the biscotti and had no trouble. I will definitely make them as the recipe has some positive feedback.

If you have the book, and have made some of the recipes, please post your results. I would be very interested to know which ones work. In the meantime, if I attempt to make any of the other baked goods, I will update my post.
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12 of 13 people found the following review helpful By Lisa G on December 25, 2005
Format: Paperback
The almond anise biscotti is incredible. I have made it at least 4 times and it gets better each time. Fabulous pictures. Can't wait to try the other recipes.
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9 of 10 people found the following review helpful By D. Ivanov on January 29, 2008
Format: Paperback
I completely with Jazzbrat, I tried 12 recipes from this book and many of them had to be baked much much longer because of overabundance of liquid per dry ingredients. I am glad that you mentioned it.
Some of the recipes are great(macaroons,truffles,pain perdu), however some of the others were not tested by the author.
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2 of 2 people found the following review helpful By Michaele on October 22, 2011
Format: Paperback Verified Purchase
Eric's Apple Tarte Tartin is *so* good that after I gave away my copy of this cookbook to a friend, I wound up paying $90 for another copy. Had I known it was out of print I would *never* have given it away... It's $90 well spent.
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By KCF on February 23, 2014
Format: Paperback Verified Purchase
I first heard of this book at a Macrobiotic Summer Conference. It's a beautiful book full of wonderful recipes that are clearly created with love and taste at heart.
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I'm macrobiotic, so i always look for good macro and vegan cookbooks. These recipes look especially beautiful, and I was excited to try them for special occasions, but I have to wonder if someone has actually tried them out.

They are often very involved and require special ingredients and equipment (madeleine pans anyone?) and still don't turn out looking as you'd expect. This is especially disappointing after all the work, if it's for something special.
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