The Esalen Cookbook
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. The Esalen Cookbook was many years in the making. Filled with beautiful photographs, this cookbook features dozens of delicious recipes that emphasize healthy, fresh, and organic ingredients-food made to satisfy the soul as well as the stomach.
It also includes cooking tips, instructions on making many of the recipes into vegetarian versions, and even some of the history and lore of Esalen itself. Beautifully designed pages with easy-to-follow instructions offer recipes that will delight newcomers to Esalen and veterans alike. In these pages, you'll find such as favorites 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. It's a taste of the utopia of Esalen in your very own kitchen! Charlie Cascio has cooked throughout Europe, including in Germany, France, Belgium, and Spain. He has worked as a personal private chef and has been head chef for numerous restaurants. Charlie has taught natural food cooking seminars to individuals, restaurants, and health professionals throughout Europe and the United States. He continues to cook for large conventions, to develop natural health food products and recipes, and to teach courses on cooking, including cooking with raw foods. Charlie worked as the head chef and kitchen manager for Esalen Institute from 1998 through 2004 and continues to work for Esalen as a consultant and instructor. He lives with his wife, Marion, on the Northern California Coast on a self-sustaining organic farm where he raises his own vegetables, chickens, goats, and honeybees, and makes his own cheeses and olive oil.