“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.
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.
This book taught me how to make bread. Period. If you do nothing else, learn how to make whole-wheat bread following their basic recipe, it takes time and it is AWESOME!Published 1 month ago by Teri Young
I once owned the original publication of this book and then gave it to a friend who was new to bread-making. So now I have the latest version. Read morePublished 16 months ago by Deborah Wilson
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... Read morePublished on March 4 2004
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. Read morePublished on Dec 5 2001 by John Horrell
This is one of my favorite bread books. I especially enjoy the section on things to put on my freshly baked bread.Published on Oct. 12 2001