Love, Eric: Delicious Vegan Macrobiotic Desserts (Paperback)

~ Eric Lechasseur (Author)

Editorial Reviews

Product Description

www.loveericinc.com The first authentic Vegan Macrobiotic cookbook with stunning full-color photographs, taken in Eric and his wife Sanae's garden and self-published by Eric and Sanae! This boutique cookbook is beautifully presented and every detail has been taken from the food, the photos, and the graphic design to give you something special and unique. This cutting edge pastry cookbook is from Eric Lechasseur, a gourmet French chef who incorporated vegan and macrobiotic elements into his recipes after studying to help his wife overcome some serious medical problems. In the cookbook, Eric tells the story of his love-inspired pastry recipes, and how his pursuit of macrobiotics eventually cured his own crippling allergies. As a bonus, Eric has also included five macrobiotic beverage recipes and helpful tips for making your own macrobiotic masterpieces!

Product Details

• Paperback: 94 pages
• Publisher: mugen LLC; 1 edition (November 30, 2005)
• Language: English
• ISBN-10: 097729370X
• ISBN-13: 978-0977293704
• Product Dimensions: 9.3 x 7.4 x 0.4 inches
• Shipping Weight: 9.6 ounces
• Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #194,467 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful:

5.0 out of 5 stars Beautiful Cookbook and Delicious, June 6, 2006

By	D. KNIGHT "spice island vegan" (Tustin, CA USA) - See all my reviews (REAL NAME)

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.

11 of 12 people found the following review helpful:

5.0 out of 5 stars Delicious, December 26, 2005

By	Macro chef (Oviedo, FL) - See all my reviews

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.

8 of 9 people found the following review helpful:

3.0 out of 5 stars I do not think anyone tested some of these recipes., October 29, 2007

By	Jazzbrat (Bebop City, USA) - See all my reviews

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.