Review: Esalen Cookbook

Right now my house smells wonderfull. It's the Banana Coconut Bread I am baking. The recipe I took from the "Esalen Cookbook: Healthy and Organic Recipes from Big Sur". The book was written by Charlie Cascio, who worked as the head chef and kitchen manager for the Esalen Institute for many years. It features healthy, wholesome and intriguing recipes for dishes such as Artichoke, Yam and Blue Cheese Scones, Moroccan Lamb Stew, Pecan-Encrusted Chicken, Orange Essence Raisin Bread, Sponges of Love Pancakes, Esalen Granola, and Grandma's German Goulash.
Right now my two favorites are this Banana Coconut Bread (who is the cover girl for the book) and Marion's Living Muesli, a cleansing delight that includes soaked seeds, groats and nuts, fresh fruit, lemon juice and maple syrup.

The book also describes how the kitchen at the institute works, from growing vegetables on their organic farm to letting the wild imagination of the staff come up with the most creative concoctions; it is so nice when cookbooks tell stories besides giving recipes. And the photography is truly inspiring.

Click here to read an article by Charlie Cascio, "The Compassionate Kitchen: The secret to cooking up a culinary masterpiece? It’s all about the love, baby!" In the same page you will find the following recipes from the book: Quinoa & Veggie Soufflé, Roasted Butternut & Curry Soup and Chocolate Wacky Cake.

Boasting moment: I have to tell you that I actually worked for a couple of hours in a kitchen commanded by the very own Cascio, when I was doing community work at a dance camp, and he actually asked me for help in setting up a kids vegetarian dinner menu. Of course I suggested my "Baked Tofu Marinated in Toasted Sesame Oil and Soy Sauce". He smiled, and served it that very night. Needless to say I was red with pride...

Comments

[Allison Jaqua]

Hmmmm. I purchased this book and made the Soufflé. I am an avid souffle maker and there was something wrong with the recipe. Before it went into the oven it was apparent that the quantity of quinoa was not correct. It overwhelmed the egg white and yolk. It baked like a quinoa casserole with no evidence of egg when it was all done. I'm worried that other recipes have wrong ingredient amounts as well now.

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