The Tassajara Recipe Book
Favorites of the Guest Season
$34.82
- Paperback
256 pages
- Release Date
15 September 2000
Summary
In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. “Ordinary food for ordinary people” is the way Brown once described his approach, but there’s nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet…
Book Details
| ISBN-13: | 9781570625800 |
|---|---|
| ISBN-10: | 1570625808 |
| Author: | Edward Espe Brown |
| Publisher: | Shambhala Publications Inc |
| Imprint: | Shambhala Publications Inc |
| Format: | Paperback |
| Number of Pages: | 256 |
| Edition: | 2nd |
| Release Date: | 15 September 2000 |
| Weight: | 352g |
| Dimensions: | 227mm x 151mm x 16mm |
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What They're Saying
Critics Review
“A vegetarian delight, filled with unusual recipes combining the flair of California nouvelle cuisine with the down-home charm of meals improvised from fresh garden fare.”-Yoga Journal
“A vegetarian delight, filled with unusual recipes combining the flair of California nouvelle cuisine with the down-home charm of meals improvised from fresh garden fare.“— Yoga Journal
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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