- Hardcover: 192 pages
- Publisher: Shambhala; De Luxe edition edition (Aug 18 2009)
- Language: English
- ISBN-10: 1590307046
- ISBN-13: 978-1590307045
- Product Dimensions: 19 x 2.1 x 24.2 cm
- Shipping Weight: 635 g
- Average Customer Review: 4.8 out of 5 stars See all reviews (18 customer reviews)
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Amazon Bestsellers Rank:
#122,706 in Books (See Top 100 in Books)
- #98 in Books > Cooking, Food & Wine > Baking > Bread
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Product Details |
Product Description
Review
“A baking Zen priest after our own heart!”—O, The Oprah Magazine
“The bible for bread baking.”—The Washington Post
“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
“The bible for bread baking.”—The Washington Post
“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
Product Description
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.
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.
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Most helpful customer reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars
Like Having a Trusted Friend By Your Side...,
By
This review is from: The Tassajara Bread Book (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.
2 of 2 people found the following review helpful
5.0 out of 5 stars
Easy to understand! A 15 year old can make bread!,
By A Customer
This review is from: The Tassajara Bread Book (Paperback)
Since I'm out of school and too young to get a job, this summer I've spent most of the time going through cookbooks and baking. The other day my mom showed my this book. The book intrigued me, the whole Zen stuff. The next day I made the bread all by myself! It was delicious! And easy! I was so excited that the bread turned out well I made muffins as well. One hint though. The last time the bread rises, it sits in the oiled pan andd rises for about 20 minutes. You flip the dough over and cook. Well, I did all that, but it wouldn't come out of the pan when done! You have to oil it again and then put the dough in and cook.Buy this book, the bread is delicious and easy to make! Most of all it makes the breadmaking process enjoyable!
2 of 2 people found the following review helpful
5.0 out of 5 stars
"The Bible for Bread Baking",
By caseybean (Tucson, AZ.) - See all my reviews
This review is from: The Tassajara Bread Book (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.
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