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

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Shambhala Publications, May 24, 2011 - Cooking - 544 pages
California's Tassajara Zen Mountain Center has long been renowned for its gourmet vegetarian cuisine. In this comprehensive guide to the Tassajara way of cooking, the retreat center–spa's most celebrated chef, Edward Espe Brown, presents hundreds of recipes using fresh, whole foods; detailed notes on preparing seasonal ingredients; and, perhaps most important, inspiration for cooking with joyful intention and attention. Presented with humor and warmth, this book is full of insights for living a life that celebrates 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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The book definitely doesn't taste as 'good' as the cooking from the kitchen. There is always more to learn from the later.

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About the author (2011)

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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