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Tassajara Cooking
     

Tassajara Cooking

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by Edward Espe Brown
 

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When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cooking—for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish—struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned

Overview

When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cooking—for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish—struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later.

Brown discusses methods for working with vegetables, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, Tassajara Cooking is a comprehensive guide to inspired cooking, with joy.

Editorial Reviews

From the Publisher
"Rarely has a book of such simplicity underscored so well the joy of culinary discovery."— Bon Appetit

Product Details

ISBN-13:
9780394709499
Publisher:
Shambhala Publications, Inc.
Publication date:
06/12/1974

Related Subjects

Meet the Author

Edward Espe Brown began cooking and practicing Zen in 1965. He was the first head resident cook at Tassajara Zen Mountain Center from 1967 to 1970. He later worked at the celebrated Greens Restaurant in San Francisco, serving as busboy, waiter, floor manager, wine buyer, cashier, host, and manager. Ordained a priest by Shunryu Suzuki Roshi, he has taught meditation retreats and vegetarian cooking classes throughout North America and Europe. He is the author of several cookbooks and the editor of Not Always So, a book of lectures by Shunryu Suzuki Roshi. He is the subject of the critically acclaimed 2007 film How to Cook Your Life.

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5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
As an avid amateur chef and cookbook collector, it speaks volumes that this is the cookbook I reach for, over and over, whenever I want simple, honest, delicious vegetarian food. The section I use the most is the individual vegetable section, where Brown offers cooking methods and recipes for every vegetable imaginable. The recipes are very easy, and the ingredient lists are not long and intimidating. There are also sections for soups, casseroles, main dish pies, fruits, and so on. This book has actually TAUGHT me how to cook, and how to follow my own instincts in preparing my food. Brown has also included some of his lovely poetry in between some of the sections. If you are interested in persuing cooking as a part of your spiritual path, this cookbook, along with any of Brown's other books, is for you.