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“Eric’s macro desserts are so indulgent, you would think they are
sinful...”
— Madonna
“Eric Lechasseur clearly understands...how to excite people
(including me) about how delicious and appealing macrobiotic foods can be...
Nothing can boost your own love life more than [Eric’s] Apple Tart
Tatin...”
— Michio Kushi
“...pastry chef Eric Lechasseur’s beautiful fruit tarts, raspberry
charlotte, tiramisu and tofu cheesecake, we noted that the only thing missing
was the sugar rush.”
—Andrea Rademan,
M café de Chaya
review
Venice Magazine
Love, Eric
Delicious Vegan Macrobiotic Desserts
by Eric Lechasseur
• Foreword by Michio Kushi, the premiere
macrobiotic teacher in the United States, founder of the Kushi Institute and
author of numerous published books on macrobiotics
96-pages, full-color cookbook
softcover with flaps, 7.5 x 9.5”
Perfect for holiday and hostess gift
giving! |
This brand new cookbook is a “must-have” addition to
your culinary bookshelf!
The first gourmet vegan macrobiotic cookbook focusing exclusively on
desserts! This artfully photographed cookbook is from Eric Lechasseur, a
classically-trained French chef who has incorporated vegan macrobiotic
principles into his recipes to help overcome his wife’s serious medical
problems.
In this 96-page full-color cookbook, Eric tells the story of his
love-inspired dessert recipes and how his pursuit of macrobiotics also cured his
own crippling allergies. The recipes are completely free of refined sugars, eggs
and dairy products, and feature healthful whole foods, fruits and grains.
The recipes are organized according to the seasons and range from the
simple to the sublime. These include very unique recipes such as ‘Grape Kanten
Terrine with Pomegranate Syrup’ as well as familiar ones, such as ‘Pecan Pie’.
As a bonus, Eric has also included macrobiotic beverage recipes and helpful tips
for making your own macrobiotic dessert masterpieces.
Enjoy!
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About Eric
Eric Lechasseur has been working as a professional chef since
1985. He holds a professional Cooking Diploma from Quebec, Canada, and has
completed additional training programs in France and Japan. As a private chef,
he has held numerous positions in the Entertainment Industry, cooking for many
celebrities. More publicly, he worked as a chef at several popular Los Angeles
restaurants and gained international experience as the Executive Chef at Club
Med Resorts all over the world.
Eric began his macrobiotic journey
thirteen years ago to help combat some of his wife Sanae's medical problems.
From that point, his interest in macrobiotics grew. Now, Eric is a sought-after
chef specializing in macrobiotics and healthy, yet delicious cuisines and Sanae
has become a whole health macrobiotics teacher. Eric has also succeeded in using
his macrobiotic practices to cure his own often crippling
allergies.
Incorporating all of his experiences, he has perfected a vegan
French-Asian gourmet cooking style never seen before. Working in this style, he
has developed an expansive range of macrobiotic recipes and continues to work on
more each day. At M café de Chaya, the first gourmet macrobiotic café on the
west coast, Eric was the original Chef de Patisserie, creating the recipes for
all of their pastries and overseeing production for the first year of their
operation.
Eric resides with his wife, Sanae, three golden retrievers and
two cats in Santa Monica, CA. |
This item ships for Free, Lower 48 States Only.
