Tassajara Cooking
$47.99
- Paperback
270 pages
- Release Date
15 February 2013
Summary
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, dai…
Book Details
| ISBN-13: | 9780877733447 |
|---|---|
| ISBN-10: | 0877733449 |
| Author: | Edward Espe Brown |
| Publisher: | Shambhala Publications Inc |
| Imprint: | Shambhala Publications Inc |
| Format: | Paperback |
| Number of Pages: | 270 |
| Release Date: | 15 February 2013 |
| Weight: | 369g |
| Dimensions: | 229mm x 152mm x 13mm |
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What They're Saying
Critics Review
“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
About The Author
Edward Espe Brown
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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