The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new paperback format with an updated interior design and full-color photos of the breads. Deborah Madison, author of Vegetarian Cooking for Everyone, says, "This little book has long been a guide for those who want to bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself."
The author introduces a 100 or so vegetarian recipes with charming stories and poems about where they came from, suggestions for how and when to serve them, and precise instructions for making them perfectly.
Recipes, Techniques, and Reflections from the Famed Zen Kitchen
Author: Edward Espe Brown
Publisher: Shambhala Publications
A compilation of top-selected recipes from the author's previous works including The Tassajara Bread Bookand Tomato Blessings and Radish Teachings places an emphasis on fresh, seasonal ingredients and simple whole foods.
Discover How to Cook—with Your Senses, Your Hands, and Your Heart "Making your love manifest, transforming your spirit, good heart, and able hands into food is a great undertaking," writes renowned chef and Zen priest Edward Espe Brown, "one that will nourish you in the doing, in the offering, and in the eating." With No Recipe: Cooking as Spiritual Practice, Brown beautifully blends expert cooking advice with thoughtful reflections on meaning, joy, and life itself. Reading Brown’s witty and engaging collection of essays is like learning to cook—and meditate—with your own personal chef and Zen teacher. Drawing from a lifetime of experience, he invites us into his home and kitchen to explore how cooking and eating can be paths to awakening. Baking, cutting, chopping, and tasting are not seen as rigid techniques, but as opportunities to find joy and satisfaction in the present moment. "Forget the rules and forget what you’ve been told," teaches Brown. "Discover for yourself by tasting, testing, experimenting, and experiencing." From soil to seed and preparation to plate, No Recipe brings us a collection of timeless teachings on awakening in the sacred space of the kitchen.
From master baker, cook, and Zen priest Edward Espe Brown comes a collection of timeless essays on Zen, food, and life itself. Brown was one of the first Westerners to be ordained a priest by Shunryu Suzuki Roshi, who had hoped that Zen might be transformed into a vibrant new form in the West. In The Most Important Point, Brown fulfills Suzuki’s wish with 60 essays that are distinctly American yet preserve the roots of traditional Japanese Zen. Drawing from his time in the kitchen and on the cushion, Brown explores a range of topics, from basic sitting practice to making the “perfect” biscuit and much more. “In the words of my teacher,” reflects Brown, “the most important point is to find out what is the most important point.” Flavored with wise insights and irreverent humor, The Most Important Point brings together a treasury of teachings to inspire your own discovery.