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  <title><![CDATA[The Tassajara Recipe Book]]></title>
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  <description><![CDATA[In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. &quot;Ordinary food for ordinary people&quot; is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.]]></description>
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    <![CDATA[In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. &quot;Ordinary food for ordinary people&quot; is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.]]>
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  <read_at>Sat Nov 07 00:00:00 -0800 2009</read_at>
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    <body><![CDATA[I think this may be one of my favorite cookbooks ever. Easy, super tasty vegetarian recipes. ]]></body>
    
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    <![CDATA[In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. &quot;Ordinary food for ordinary people&quot; is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.]]>
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  <recommended_for><![CDATA[intermediate cooks]]></recommended_for>
  <recommended_by><![CDATA[my grandma bought it for me]]></recommended_by>
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    <body><![CDATA[Good vegetarian and vegan recipes. Everything I've cooked from this book has had a really good aroma and texture. Recipes vary in complexity. Fresh Ginger Gingerbread involves a lot of steps but produces a moist, fluffy, dark cake. Looks like a rich chocolate cake until you have a piece of it. Other...<a href="http://www.goodreads.com/review/show/26521046">more...</a>]]></body>
    
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    <![CDATA[In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. &quot;Ordinary food for ordinary people&quot; is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.]]>
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  <published>1985</published>
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    <body><![CDATA[Lemon zest is a recurring theme, like it or not. ]]></body>
    
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    <![CDATA[In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. &quot;Ordinary food for ordinary people&quot; is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.]]>
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