Tassajara Bread Book

Tassajara Bread Book

by Edward Espe Brown
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The Tassajara Bread Book 4.2 out of 5 based on 0 ratings. 10 reviews.
ZenJewess More than 1 year ago
In the mid 70s, I was determined to learn to bake bread from scratch. Many previous attempts produced items that were far more suitable as door stops than food. The Tassajara Bread Book changed how I looked at making bread as well as how I viewed the sustenance of body AND soul. The sponge is the thing -- the mixing of the critical ingredients and letting them work together in true alchemy before adding the bulk of the filler, as it were, to form the Body of the Bread. I still find it amazing and highly satisfying that a formed loaf feels like a little body with soft "skin" and pliable Dough Boy properties. Employing Brown's techniques and soft wisdom to the process enabled me to create highly edible delights that I could bring to the table with love and pride. I had, sadly, lost my original copy, tattered and stained as it was, during one of many moves over the last 30 years. The new hardbound copy I'm buying will be as treasured as the original, and I won't lose it this time!
CrystaClaire More than 1 year ago
Brown obviously loves his bread and will help you find your way towards loving bread making too. The way he writes about bread and the directions for his recipes, even the way it's all laid out and organized in the book just clicked with me. It is more of a book about making bread though than it is about the recipes. There are lots of recipes in it but it seems more about the process than the end result.
Anonymous More than 1 year ago
tookums3 More than 1 year ago
This is the most comprehensive bread book that I've ever seen. It's especially usefull for the beginner baker, in that it has a great variety of bread and bread-type recipes. Mr. Brown takes the time to explain about role that yeast plays in making bread and how the different types of flour affect the flavor and "tooth" of the bread as well as the actual mechanics of preparation; the folding, kneading, rising and punching the dough and the actual love that the baker puts into every loaf. I made two loaves of the Tassajara Yeast Bread and used honey for the sweetening instead of sugar and my husband ate a whole loaf by himself in the course of two days! I am anxious to make some of the fruit-filled loaves soon for breakfast meetings at work.
Anonymous More than 1 year ago
I bought this book fo my son and daughter in-law. They are a newly married couple. They like it very much and use it as a baking bible.
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Guest More than 1 year ago
The Tassajara Bread Book has captured a truly holistic approach to bread making with a diverse selection of recipes, including everything from Tibetan Barley Loaf to Sourdough.
Guest More than 1 year ago
What can I say? My parents consider this book to be their bread bible and still have their original (25 year old) copy, which is falling apart (literally) at the seams from continued use over the years. The pages, which hold the recipes that have been used and enjoyed the most over the years, are brown and oil splattered. Although the pages are getting almost impossible to read, my parents continue to use this book faithfully. My parents are not the only ones who love this book in our family. My two brothers, who remember all the wonderful baked breads from our youth, brought themselves a copy for their families and use it all the time as well. I am glad to see that they have a new edition as I am going to get a new copy for my parents, myself and some of my friends who still like to bake bread the old fashioned way ¿ without the use of a bread machine, who still love the feel of an alive dough in their hands while they are kneading it. When you have a bread bible book like the Tassajara Bread Book, you don¿t need a bread machine to enjoy delicious, mouth watering homemade breads.
Guest More than 1 year ago
Very disorganized and poorly described. Other cookbooks have much better descriptions and recipes that are clearer and simpler to follow. This author does not have the talent to teach breadmaking in a constructive manner.