Why it's taking me forever to finish consuming this — 6 years ago
I’m determined to make every recipe in this frankly hypererotic food-porn of a book. Yes, I know the words vegan and macrobiotic don’t exactly make you want to take your clothes off and rub yourself in spelt flour, but believe me, this gorgeously illustrated book of desserts hits the button on the axis of spelt flour/nudity activity every time.
Today I made two of the recipes from the book; strawberry mousse cake and chocolate truffles, for a neighbours open house party tomorrow. As I write they are doing their thang in the fridge and I have to say tomorrow is one day when I won’t have any doubts as to why I need to get out of bed…
One complaint I would have is that the proportions of ingredients seem to be wildly excessive for the size of items they are supposed to be making. However, it would be churlish to say too much cake is a bad thing, wouldn’t it?
FYI Eric Lechasseur is one of the main pastry chefs at M café de Chaya Restaurant in Los Angeles, which is apparently a macrobiotic patisserie frequented by Madonna and the macro-chic crowd. More info at http://www.loveeric.net/
Be prepared to drool.