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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
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 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 4 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 19 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