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The Tassajara Bread Book, by Edward Espe Brown
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The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new paperback format with an updated interior design. Deborah Madison, author of Vegetarian Cooking for Everyone, says, “This little book has long been a guide for those who want to bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself.”
- Sales Rank: #252787 in Books
- Published on: 2011-02-15
- Released on: 2011-02-15
- Original language: English
- Number of items: 1
- Dimensions: 9.18" h x .55" w x 7.23" l, .95 pounds
- Binding: Paperback
- 192 pages
Review
“The bible for bread baking.”—The Washington Post
“A baking Zen priest after [our] own heart!”—O, The Oprah Magazine
“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 Moosewood Cookbook
“I feel a special fondness for this book, which helped launch me on my way to baking bread. Edward Brown’s warmth shines through on every page, the recipes remain wonderfully unusual (I love the three-layer corn bread, which I’ve never seen elsewhere), and the overall experience is one of brilliant simplicity.”—Mark Bittman, author of How to Cook Everything
“Like thousands of cooks of my generation, I have in my kitchen an ancient volume of The Tassajara Bread Book, its cover gritty with flour, its spine cracked from use, its pages stained with molasses, and dog-eared with decades of perusal. It is the book that taught me how to make bread and its simple wisdom has been present in every loaf I have baked. I will recommend it with enthusiasm to a new generation of cooks.”—Steve Raichlen, author of The Barbeque Bible
About the Author
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.
Most helpful customer reviews
1 of 1 people found the following review helpful.
The Bible of Baking
By N. Meltzer
The bible of bread baking, and a classic for decades. My mom's first bread book 40 years ago, my first bread book 10 years, and now I often give it as a housewarming gift. The recipes are easy to follow and provide a comprehensive understanding of the process. The recipes span the genres of bread from sandwich loaves, to breakfast items, to desserts and even sourdough. Brown is a holistic baker, which I mean he uses a lot of whole wheat flour, encourages use of fresh ingredients readily available, and is flexible within his recipes. By far my favorite part of the book is Brown's attitude towards baking, and cooking in general--one that emphasizes the process as much as the product, and is forward about a good baker's best ingredient is a love of baking. Perhaps a little too "touchy feely" for some, this book single handedly taught me to bake excellent bread!
The basic recipe, honey oat sandwich loaf, french bread, and multi grain are all good. English muffins are surprisingly easy and so much better than store bought. The sourdough pancakes are amazing. And the muffin recipe is so simple and delicious. Sometimes I double the sweetener (still doesn't make things anywhere near as sweet as store bought). Would give 5 stars, but don't love the new format of the book--the old one use to be more compact and easier to understand for counter top use.
1 of 1 people found the following review helpful.
A reminder to be mindful
By Bonnie 52
I got this book after I happened on the documentary "How to Cook Your Life", and I was smitten with Edward Espe Brown. For a Zen Priest, he is endearingly human.......funny, impatient, compassionate and irritable. The effort, the offering is the thing, and that really comes through in this book as well, which was written much earlier than the documentary was filmed. Line drawings are well done and helpful to guide one through the various techniques. The recipes are quite sound with lots of variations. I think it is especially helpful for beginning bakers to learn the basic "springboard" recipes as it encourages creativity and an understanding that so many different variations can come from one basic recipe. Brown reminds us to think about the food we are making and eating.
Above all, I found this book a good reminder of why I started baking bread in the first place - the slowing down, the feel of the dough under your hands, the smell and satisfaction of a simple loaf of bread that you made yourself.
1 of 1 people found the following review helpful.
My favorite cookbook by far
By Charlotte
This is the cookbook I turn to the most often. It is written with so much love, knowledge, and heartfelt dedication to the simple art of bread making. If you have never made bread before, as I hadn't, the beginning has an explicitly detailed set of directions for producing your first loaf of bread, complete with beautiful hand-drawn pictures. Everything else in the book follows that original recipe. Every single recipe I have made from this book was delicious and well worth the effort. The cinnamon buns were enjoyed by all of my friends on multiple occasions. The banana bread was super moist and amazing. The many muffin variations were all equally delicious. I couldn't recommend this cookbook more.
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