The Tassajara Bread Book

(Paperback)

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Description

A special 55th anniversary edition of "the bible for bread baking" (The Washington Post), edited and updated with a new foreword by Sourdough author Sarah Owens. "The bible for bread baking"-a favorite among renowned chefs and novice bakers alike-now updated for a new generation (The Washington Post) Beloved by professional and at-home bakers for decades,this indispensable bread making guide is the perfect book for new bakers building their skills or for those looking to expand their repertoire. In this deluxe edition, the same gentle, clear instructions and wonderful recipes created by the then-head cook at Tassajara Zen Mountain Center in California are now presented in a new paperback format with an updated interior design. Edward Espe Brown'seasy-to-follow instructions for a variety of yeasted breads, sourdough breads, quick breads, pastries, and desserts will teach you about the baking process and turn you into a bread making expert. "A baking Zen priest after our own heart!" -O, The Oprah Magazine

Reviews

The bible for bread baking.
Washington Post

Rarely has such a book of such simplicity underscored so well the joy of culinary discovery.
Bon Appetit

This was the first cookbook I ever bought for myself, back when it was first published. To this day, I consider The Tassajara Bread Book to have been a major influence not just on my cooking and baking, but on my attitude and philosophy about food in general. Thank you, Ed Brown, for this lasting gift.
Mollie Katzen, author of The Moosewood Cookbook and The Enchanted Broccoli Forest

This book continues to be a significant resource, offering a timeless path toward enlightenment and reminding us of the resilience and hope that can be found in the act of baking.
from the foreword by Sarah Owens

This little book has long been a guide for those who want to bake but dont know where to begin, as well as for those who want to go beyond and discover not just recipes but bread making itself.
Deborah Madison, author of Vegetarian Cooking for Everyone

Author Bio

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.