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

4.4 out of 5 stars 13 customer reviews

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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: #426,331 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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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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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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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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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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