Love, Eric: Delicious Vegan Macrobiotic Desserts by Eric Lechasseur

	“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!
		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.