Tassajara Cooking by Edward Espe Brown
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.In 1965, Edward Espe Brown started cooking and practicing Zen. From 1967 until 1970, he was the first resident cook at Tassajara Zen Mountain Center. He eventually worked as a busboy, waiter, floor manager, wine buyer, cashier, host, and manager at San Francisco's renowned Greens Restaurant. Shunryu Suzuki Roshi ordained him as a priest, and he has taught meditation retreats and vegetarian culinary classes around North America and Europe. He is the author of several cookbooks and the editor of Shunryu Suzuki Roshi's Not Always So, a collection of talks. How to Cook Your Life, a critically acclaimed 2007 film, is about him.
| SKU | Unavailable |
| ISBN 13 | 9780877733447 |
| ISBN 10 | 0877733449 |
| Title | Tassajara Cooking |
| Author | Edward Espe Brown |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Shambhala Publications Inc |
| Year published | 1986-05-12 |
| Number of pages | 270 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |