The world-renowned Esalen Institute, located on the cliffs above the ocean in Big Sur, California, is a place of peace and beauty, a place to contemplate, think, and discover. Filled with beautiful photographs, this cookbook features dozens of recipes for delicious dishes that emphasize healthy, fresh, and organic ingredients--food made to satisfy the soul as well as the stomach.

I want anyone who has had the great gift of visiting Esalen to recapture that feeling of love whenever they are in need of nourishment, both for the body and the soul. This became my inspiration to write this cookbook with some of my favorite Esalen kitchen recipes. Even when hundreds or thousands of miles separate you from Big Sur, you can return through the memory of your senses. Each recipe is intended to taste like love because that's what they are made with and it makes all the difference. *** Proceeds for this cookbook will support Buds to Blossoms, a pediatric massage program that supports orphans affected by HIV and AIDS in Vietnam. ***

Chronicles Esalen's birth in the American counterculture in a insightful history that describes in detail how two maverick thinkers sought to fuse the spiritual revelations of the East with the scientific revolutions of the West.

The author reflects on the history of her family's California restaurant, Nepenthe, and her experiences growing up there; and provides eighty-five recipes and photographs.

"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--

“May Ram Dass’s intimate and heartfelt account inspire others to find their own path of true love, compassion, and joyful service.” —Thich Nhat Hanh, author of The Heart of Buddha’s Teaching Ram Dass’s long-awaited Be Love Now is the transformational teaching of a forty-year journey to the heart. The author of the two-million-copy classic Be Here Now and its influential sequel Still Here, Dass is joined once more by Rameshwar Das—a collaborator from the Love Serve Remember audio recordings—to offer this intimate and inspiring exploration of the human soul. Like Deepak Chopra’s Book of Secrets, the Dalai Lama’s Art of Happiness, and Jon Kabat-Zinn’s Coming to Our Senses, Ram Dass’s Be Love Now will serve as a lodestar for anyone seeking to enhance their spiritual awareness and improve their capacity to serve—and love—the world around them. “Be Love Now, like Be Here Now, is equal parts memoir and manual of meditation. It’s hard to believe the two books are separated by more than thirty years. The writing in Be Love Now is as fresh and charged with insight as the earlier one.” —Los Angeles Times “If the West even approaches enlightenment in the Twenty-first Century, there’s no way to overestimate the role of Ram Dass in making it happen. He planted seeds that turned into a million trees; if and when they blossom, they will exude the fragrance of his teaching forever.” —Marianne Williamson “Be Love Now reveals the true meaning of yoga, the union of the open heart—this is required reading for anyone who follows a path of devotion.” —Daniel Goleman, New York Times–bestselling author of Emotional Intelligence

John Shields, author of "Chesapeake Bay Cooking and host of the public television series "Coastal Cooking in America with John Shields, traveled from Maine to Miami and Big Sur to Baja to bring back the best of America's coastal cuisine. The recipes encompass much more than seafood and include all of the ingredients--meat, poultry, game, fruits and vegetables in abundance--that have made the coastal parts of America particularly rich in culinary traditions. Come along with John Shields to a New England clambake (complete with instructions on how to make an authentic one on a beach), dig into Cheese and Garlic Grits with Shrimp and Tasso Gravy in Baton Rouge, sample Savannah She-Crab Soup, savor California Cobb Salad or Big Apple Clam Chowder, and finish off with a luscious Dulce de Leche Bread Pudding. This treasury of the very best recipes from professional chefs and local folks alike will expand your culinary horizons. His voyage of discovery led John Shields to the heart of Miami, both Little Haiti and Little Havana, where he learned the secrets of Haitian-Style flounder from Miss Liliane Nerette Louis, a vibrant neighborhood personality, as well as the Arroz con Pollo a la Cubano from chef Tony Piedra at the renowned Versailles restaurant. In Oregon, John visited Tillamook County, where the cows outnumber the people, and sampled their famous cheddar in Tillamook Cheddar Cheese and Lager Soup, then ventured north to Blake Island, across the bay from Seattle, where he took part in the native American tradition that celebrates the wild Pacific salmon with an annual roast. He re-creates the experience for home cooks with a planked salmon recipe from Portland's acclaimedWildwood restaurant. On the Louisiana bayou, he uncovered the trick to a proper Crawdaddy Boil, then hopped a plane to Hawaii, where he found a recipe for a succulent stew using oxtails or lamb shanks and just three other ingredients that has become a part of his personal repertoire. Along the way, he collected beloved recipes for hometown favorites across the country--Boston-Style Baked Beans, South of the Mason-Dixon Line Cornbread, Bayou Seafood Gumbo, and many, many more. The companion volume to the television series, "Coastal Cooking with John Shields will give you everything you need to bring the bountiful flavors found along America's coastline into your own kitchen.