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Tomato Blessings and Radish Teachings: Recipes and Reflections

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Overview

In Tomato Blessings and Radish Teachings, Ed Brown looks back at his years of discovery and creating in the kitchen, drawing upon stories to delight our spirits and awaken our resourcefulness before rolling up his sleeves and teaching us how to prepare his favorite recipes. They are subtle and varied, but not complicated. With the skills of a great teacher and a master chef, he quotes from Rilke before offering his recipes for ginger muffins and blueberry crisp. He recalls the pleasure of cooking over fire - the ...
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Overview

In Tomato Blessings and Radish Teachings, Ed Brown looks back at his years of discovery and creating in the kitchen, drawing upon stories to delight our spirits and awaken our resourcefulness before rolling up his sleeves and teaching us how to prepare his favorite recipes. They are subtle and varied, but not complicated. With the skills of a great teacher and a master chef, he quotes from Rilke before offering his recipes for ginger muffins and blueberry crisp. He recalls the pleasure of cooking over fire - the colors, the smells, the process of "harvest being transformed into food" - as he provides secrets for grilling. Brown enables us to see the virtue and goodness of radishes; he regales us with the tale of a watermelon feast; he gives us images of succulent dishes and the simplest and purest of repasts.

The Zen priest author of three classic, bestselling cookbooks (The Tassajara Bread Book, Tassajara Cooking and The Greens Cookbook) weaves together recipes and reflections on food, cooking, and eating into a remarkable book about spirituality and life. 336 pp. 50,000 print.

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Editorial Reviews

Library Journal
In the 1970s, countless novice bakers considered Brown's Tassajara Bread Book (1970) their bible; the book has sold more than a million copies. His Tassajara Cooking (1973) also came out of his experience as baker and head cook at the Tassajara Zen Center, and he later coauthored The Greens Cookbook (1987) from San Francisco's acclaimed vegetarian restaurant. Some of the recipes in this book are adaptations of earlier ones, but most are new, and many are from Brown's cooking classes: Endive Salad with Grilled Figs, Asparagus with Roasted Almonds, Red Bartlett Pear Tart. Recipes are grouped into small chapters and follow musings on Zen teachings, meditations, or stories, from "Homemade Bread Touches My Heart" to "Potato Fiascoes" to "Tomato Ecstasy." The text is readable and quite absorbing, and the vegetarian recipes are simple but often elegant. Recommended for larger and special collections.
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Product Details

  • ISBN-13: 9780765507440
  • Publisher: Penguin Group (USA)
  • Publication date: 4/14/1997
  • Pages: 293

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