The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen

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Shambhala Publications, 2009 - Cooking - 526 pages
2 Reviews
The legendary vegetarian food served at California’s Tassajara Zen Mountain Center is easy to create for your family and friends by using the recipes and guidelines provided here by Tassajara’s renowned Zen priest-chef, Edward Espe Brown. This book is a compilation of three of Brown’s most popular books: Tassajara Cooking, The Tassajara Recipe Book, and Tomato Blessings and Radish Teachings, re-edited and updated throughout, with new recipes and beautiful line art.

The book is a collection of spectacular recipes (from Cardamom-Lemon Soda Bread to Tassajara Smoked Cheese and Spinach Pie), but it’s more than that. It’s a Zen philosophy of cooking. Edward Brown shows that the care you give any ingredient affects not only the dish, but also those who prepare it and eat it. Brown’s cooking style focuses on fresh, seasonal ingredients and whole foods. From soups to desserts, he presents over three hundred easy-to-prepare recipes, along with teachings that urge the reader to have fun cooking, to experiment, and even to delight in the fact that not all dishes come out perfectly. His Zen insights offer keys for living a life that celebrates the preparation and enjoyment of simple food.
 

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User Review  - weeksj10 - LibraryThing

My all-time favorite cookbook. The recipes are SO simple and yet SOOO good. I haven't found one dish that I didn't decide was a repeat. And along with the recipes the author gives friendly reflections ... Read full review

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wow cool

Contents

I
167
II
171
III
185
IV
199
V
213
VI
241
VII
279
VIII
331
XIV
503
XV
507
XVI
509
XVII
513
XVIII
ix
XIX
xiii
XX
xv
XXI
3

IX
359
X
395
XI
417
XII
435
XIII
477
XXII
23
XXIII
33
XXIV
155
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About the author (2009)

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.

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