The Tassajara Recipe Book: Favorites of the Guest Season Paperback – 1 Dec 2000
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" 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 "
"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 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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Most Helpful Customer Reviews on Amazon.com (beta)
The collection features a good blend of exotic, gourmet, health, and American-traditional dishes (with a touch of flair, of course!) Check the index under sample pages for listings.
Instructions are straight-forward and easy to follow, however there are no pictures or diagrams to help (but for most people, the written instructions will be sufficient.) The book helps you develop a sense of intuition with cooking, sometimes the techniques are open-ended.
This is among the best and unique recipe books I have.
Edward Espe Brown's commentaries, descriptions and poems are thoughtful and full of humor.
So why 4 stars instead of 5? I have two minor complaints about the book.
Firstly, it's apparent that many recipes are conversions from much larger portions. After all, the original recipes were meant to feed a whole retreat's worth of folks. Sometimes the amounts in the ingredients lists are a bit off - nothing that destroys the recipe, but they do take a bit of tweaking to make right. Not all the recipes have this problem. On the upside, most of the recipes are very flexible so you can change the ingredients quite a bit to suit your taste or whatever veggies you have on hand. (He gives many suggestions of substitutions if you're not feeling daring enough to try your own.)
Secondly, he must really like "sour" as a flavor. There is a lot of vinegar usage in this book, many vinaigrettes, and several recipes that can best be described as pungent. If that's your thing, you will be very happy with this book! If not, don't automatically dismiss it. For one, there are other recipes here that are more than worth the cost of the book and secondly, you might just surprise yourself! We tried both the "Cumin Cheese and Onion Tart" and "Mustard Butter Pasta with Broccoli" and went into both meals with a LOT of skepticism - but they're awesome! They're both now regular favorites.
Even if you aren't a vegetarian, I highly recommend this book. It will add great flavor and variety to your cooking repertoire. :-)
It's small so I take it with me when at an appointment hoping I have a to wait long enough to make my grocery list. Nothing strange in the ingredients either.
I hope you like it as much as I do.