The Tassajara Bread Book and over one million other books are available for Amazon Kindle. Learn more

Vous voulez voir cette page en français ? Cliquez ici.

Have one to sell? Sell yours here
Start reading The Tassajara Bread Book on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

The Tassajara Bread Book [Hardcover]

Edward Espe Brown
4.8 out of 5 stars  See all reviews (19 customer reviews)

Currently unavailable.
We don't know when or if this item will be back in stock.


Formats

Amazon Price New from Used from
Kindle Edition CDN $10.61  
Hardcover --  
Hardcover, June 1987 --  
Paperback CDN $16.26  

Book Description

June 1987
The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. With complete instructions on making yeasted breads and full of recipes for breads, pastries, muffins, and desserts, Edward Brown offers a unique view on making bread with care and enjoying the results.

In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new hardcover format, with an updated interior design and full-color photos of the breads.
--This text refers to an alternate Hardcover edition.

Customers Who Viewed This Item Also Viewed


Product Details


Product Description

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 The 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



The Tassajara Bread Book has encouraged a generation of people to involve their lives with bread and baking, which is a good thing, for nothing touches us quite the way bread does. 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.”—Deborah Madison, author of Vegetarian Cooking for Everyone


“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 Barbecue Bible

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

"This book takes the work out of bread baking and inserts a level of warmth and respect for the process. Highly recommended for anyone regardless of how much cooking experience you have.”—Elephant Journal --This text refers to an alternate Hardcover edition.

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. --This text refers to an alternate Hardcover edition.


Customer Reviews

3 star
0
2 star
0
1 star
0
4.8 out of 5 stars
4.8 out of 5 stars
Most helpful customer reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars Like Having a Trusted Friend By Your Side... Jan. 9 2002
Format:Paperback
I have for years relied on a bread machine to indulge my desire for home-baked bread. No more. This book is a revelation, a gem.
If you scrupulously follow the introductory instructions for the basic Tassajara bread, you will be able to make any kind of bread from scratch, by hand, guaranteed. Just now I have two gorgeous loaves of millet bread in the oven, and this is just my second time making bread by hand. Thea author, Edward Brown, tells you precisely how the dough should look, how it should feel, and how to know when you are finished kneading. You simply cannot go wrong.
I have the other "bible" of bread making, James Beard's book, and, much as I adore James Beard, I prefer the Tassajara method of bread-making. There is less guesswork, and less seems to go wrong.
And I love the spiritual side, the bliss-out and enjoy-the-moment side to the book, as well. I will never, ever part with this book.
Was this review helpful to you?
3 of 3 people found the following review helpful
5.0 out of 5 stars "The Bible for Bread Baking" Nov. 7 2000
Format:Paperback
The Washington Post calls this book the bible for bread baking, and they are right on. This book is the best bread baking book I've come across. It gives techniques on actually making and baking a wide variety of breads. If you're looking for a way to make bread that comes out crusty on the outside and chewy on the inside, this book will help you. It's even beyond a bread baking book because it includes 118 recipes-everything from breads and rolls to pastries, muffins, and desserts. The recipes are easy to follow and ingredients are available at grocery stores-perfect for the at-home cook. The whole wheat pancake recipe is one of the many stand outs- absolutely mouth watering. If you're interested in baking breads among many, many other bread related recipes, I highly recommend this book.
Was this review helpful to you?
2 of 2 people found the following review helpful
5.0 out of 5 stars An ideal starting book Oct. 1 2003
Format:Paperback
When I decided I wanted to learn to bake bread I was told by a friend that this was the book I needed. I bought it, read it, and I think they were right. The book goes over everything, and has a wide variety of things to make.
In addition to being a great book on bread, it also prompted me to buy the Tassajara Recipe Book, which is another great purchase.
Was this review helpful to you?
1 of 1 people found the following review helpful
4.0 out of 5 stars Take the time to cook Oct. 1 2010
By gigi
Format:Hardcover
I have seen the documentary : How to cook your life ?" and I was touched by the humanity of the zen monk, Edward Epse Brown. In the midst of our busy lives, we forget to take the time in what we are actually doing. While doing a task, we are already thinking of the next thing we have to do. As we all know we are rarely in the present time.

In "The Tassajara Bread Book" we are taught to concentrate on one task, making bread from good basic ingredients and being grateful to eat. This book is not a simple recipe book, the "how to" it is more of a reminder of our presence in time, to be here and now.
Was this review helpful to you?
1 of 1 people found the following review helpful
5.0 out of 5 stars Thrilled to see this is still in print March 4 2004
By A Customer
Format:Paperback
I've relied on Tassajara's simple, homey, and mouthwatering recipes for nearly a decade. This book is also indispensable for its illustrated guide to braiding a six-strand challah (or any other braided loaf). I still have to look at the pictures every time I do this.
Was this review helpful to you?
1 of 1 people found the following review helpful
5.0 out of 5 stars Tassajara is the best method. Oct. 22 2002
Format:Paperback
The Tassajara brings out the finest in all breadbaking techniques. Following the directions are easy, and the end results have been without fail! I grew up watching my dad bake bread, and when the day came in 1978 that I needed to bake on my own, his gift to me was the Tassajara Bread Book. I've carried it with me through a(failed) marriage in which I never baked a loaf of bread, but when I wanted to read or imagine a loaf of bread, I could bring out the Tassajara and there it was! Whenever I find a recipe for bread to try now, I check Tassajara first and adapt to Ed's method. It works everytime, making the most delightful bread I've ever created.
Was this review helpful to you?
1 of 1 people found the following review helpful
5.0 out of 5 stars The only bread book you need Feb. 11 2002
By jumpy1
Format:Paperback
If you want to live simply but not blandly, this is the only bread book you need. Written in a gentle voice, this book encourages all to bake wholesome, delicious breads - sweet and savory - and love every bite. Now, I have many bread cookbooks and I do love all of them - from Elizabeth David to Amy to Laurel - but I cannot stress how much pure enjoyment and encouragement I've gotten from this modest tome. Reading his words and following his advice (which is open and even inexact at times) has always led me to greater independence and faith in my own instincts and never fails to turn out wonderful results!
Was this review helpful to you?
1 of 1 people found the following review helpful
5.0 out of 5 stars It started here ... Dec 5 2001
Format:Paperback
With this book...making bread was my introduction to baking and cooking. I was taken by the book 25 years ago and more so today. Mr. Browns' recent book Tomato Blessings, Radish Teachings" is equally impressive for me. Make a loaf ... see where it will take you. Namaste. john
Was this review helpful to you?
Want to see more reviews on this item?
ARRAY(0xb393f8e8)

Look for similar items by category


Feedback