The Tassajara Bread Book
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“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.
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Top Customer Reviews
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.
Buy this book, the bread is delicious and easy to make! Most of all it makes the breadmaking process enjoyable!
In addition to being a great book on bread, it also prompted me to buy the Tassajara Recipe Book, which is another great purchase.
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.
*The Tassajara Bread Book* is more of a "cooking book" than a "cook book". Janet@netcom.com says *The Tassajara Bread Book* is "a great introduction to baking bread" because "this is a great basic how-to book". As with bread itself, "basic" is simply some flour mixed with enough water to form a dough; anything else we do to it merely makes it "civilized". I do not know how "civilized" Janet's baking is, nor do I know how much time she has just for bre! ad making, but for those of us who lead hectic lives always on the go but still want to minimize the amount of preprocessed and junk foods we eat *The Tassajara Bread Book* is top drawer.
My only dissatisfaction is that Edward Brown's *The Tassajara Cooking Book*, an excellent companion to this one, seems to be out-of-print at this time. Of course, my ex-husband has "my" copy of the original 1970 version.
Most recent customer reviews
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 7 months 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 22 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