The Tassajara Bread Book Paperback – Aug 22 1995
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"The bible for bread baking."—Washington Post
"Rarely has such a book of such simplicity underscored so well the joy of culinary discovery."—Bon Appetit
"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 and The Enchanted Broccoli Forest
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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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