Tassajara Cooking

Edward Espe Brown, Norval Delwyn Carlson, Zentatsu Baker-Roshi

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English

Shambhala Publications Inc
15 February 2013

Cookery, food & drink; Vegetarian cookery

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.

By: Edward Espe Brown
Illustrated by: Norval Delwyn Carlson
Introduction by: Zentatsu Baker-Roshi
Imprint: Shambhala Publications Inc
Country of Publication: United States
Dimensions: Height: 229mm, Width: 152mm, Spine: 13mm
Weight: 369g
ISBN: 9780877733447
ISBN 10: 0877733449
Pages: 270
Publication Date: 15 February 2013
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

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.

Reviews for Tassajara Cooking

Rarely has a book of such simplicity underscored so well the joy of culinary discovery. - Bon Appetit Rarely has a book of such simplicity underscored so well the joy of culinary discovery. -- Bon Appetit