Esalen Cookbook

Front Cover
Gibbs Smith, 2006 - Cooking - 207 pages
1 Review

The world-renowned Esalen Institute, located on the sacred cliffs above the ocean in Big Sur, California, is a place of peace and beauty, a place where people can contemplate, think, and discover. At the heart of Esalen is its kitchen, where food is made daily from the organic farm on its grounds. Recipes from Moroccan Lamb Stew to Pecan-Encrusted Chicken and Sponges of Love Pancakes to Chocolate Chunk Cookies delight newcomers to Esalen and veterans alike. Many years in the making, Esalen Cookbook is finally here, and features dozens of delicious recipes that emphasize healthy, fresh, and organic ingredients, and food made to satisfy the soul as well as the stomach. Also included are tips on how to make vegetarian versions of these recipes as well. It's a taste of the utopia of Esalen in your very own kitchen, with recipes such as Artichoke, Yam, and Blue Cheese Scones; Leek-and-Onion Tart; Greek Quiche; Esalen Granola; Sweet-and-Spicy Breakfast Polenta; Orange Essence Raisin Bread; Quinoa and Veggie Souffle; Grandma's German Goulash; and more!

 

What people are saying - Write a review

Esalen cookbook: healthy and organic recipes from Big Sur

User Review  - Not Available - Book Verdict

The Esalen Institute is a nonprofit organization that hosts a communal living space and retreat in Big Sur, CA. Cascio served as the head chef there from 1988 to 2004, and this beautifully illustrated ... Read full review

User Review - Flag as inappropriate

This is an astonishing book.
The Milan vegetarian lasagne is a sublime treat.
I love this - good read.

Contents

I
21
II
27
III
45
IV
61
V
129
VI
147
VII
155
VIII
173
IX
183
Copyright

Common terms and phrases

About the author (2006)

Charlie Cassio has cooked in kitchens throughout Europe, including Germany, France, Belgium, and Spain. He has worked as a personal chef and has been head chef for numerous restaurants. Charlie has taught natural-food cooking seminars in seven European countries as well as in the United States to individuals, restaurants, and health professionals. He has developed natural health food products and recipes and has taught courses on cooking with raw foods. Charlie was the head chef and kitchen manager for Esalen Institute, in Big Sur, California from 1998 through 2004 and continues to work for Esalen as a consultant and teacher.

Bibliographic information