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24th out of 657 books
—
126 voters
Tassajara Cooking
When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cooking—for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish—struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely a...more
Paperback, 255 pages
Published
May 12th 1986
by Shambhala
(first published 1974)
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This is another recipe book from my grandmother's collection. I don't know why she purchased this book or why she kept it. The recipes are simple. So simple in fact, that an idiot could figure it out without the book and Granny was not an idiot. Nor was she a vegetarian.
Dec 02, 2008
Alyssa
rated it
5 of 5 stars
Recommends it for:
the culinarily curious
Recommended to Alyssa by:
my mommy
Very formative to my style of cooking, this book encourages you to know your ingredients and be confident in your improvisations. It bestows freedom on the cautions cook and opens up a whole new world of cooking from what's in your pantry.
The Tassajara books are different from your average cookbook; there's so much more to them, despite what their slim appearances might indicate. It's about actually cooking, as opposed to following a recipe, so what you learn about is the structure of a dish, and how to do things - how to experiment - rather than simply how to follow directions. Much of the book provides basic information on techniques and ingredients, with the recipes in many ways simply suggestions for how to combine those ingr...more
Feb 02, 2010
Cherie
rated it
4 of 5 stars
Recommends it for:
Venessa, Emily, Wanda
Shelves:
non-fiction,
vegetarian-cookbooks
A Yum. Not a cookbook, but an inspirational cooking book, giving you all sorts of ideas, but letting you know YOU are in charge - onions if you like, but if you don't - don't. Add some sunflower seeds! Lots of basil, or none at all. Full of great ideas for cooking.
If not the first cookbook I got it is one of the first. I am still using the skills I learned from it
I cherish my original edition of this book highly, yet it lives in the kitchen and is pretty well spattered from numberless consultations near food.
The book does not provide recipes - it simply makes suggestions about combinations you might try, and encourages you to go experiment. There is wisdom about caring for implements, and for the various vegetables and legumes. Full of the spirit of discovery and don't-know of a young Ed Espe Brown, who learned to cook by washing, cutting, chopping, cle...more
The book does not provide recipes - it simply makes suggestions about combinations you might try, and encourages you to go experiment. There is wisdom about caring for implements, and for the various vegetables and legumes. Full of the spirit of discovery and don't-know of a young Ed Espe Brown, who learned to cook by washing, cutting, chopping, cle...more
perfect
My absolute favorite cookbook ever! Mostly because it is not so much a collection of recipes, but rather a collection of zen parables about cooking.
Though I tend to get carried away with artistry in my cooking, every once in a while I want to get back to the elements....let the vegetables be themselves, as Ed would say.
Also, the tahini shortbread is kick ass!
Though I tend to get carried away with artistry in my cooking, every once in a while I want to get back to the elements....let the vegetables be themselves, as Ed would say.
Also, the tahini shortbread is kick ass!
Dec 16, 2007
Richard
rated it
5 of 5 stars
Recommends it for:
Anyone interested in cooking from basic ingredients...
This is a cooking book, not a "cook book". It explores the characteristics of basic food ingredients that cooks need to know. There are recipes and suggestions that are intended as a jumping off point for experimentation. Initial directions for that experimentation are suggested. Great book. Permanent place on the kitchen bookshelf.
This isn't a recipe book as much as it is a book on how to prepare food, including choosing the freshest ingredients. From this general information, you can make prepare dishes in any quantity you wish. Definitely ann interesting read for those who like to "read" cookbooks.
My favorite cookbook.
Mar 14, 2013
Andd Becker
marked it as to-read
Mar 08, 2013
Foxglove Zayuri
marked it as to-read
Feb 19, 2013
R Gabrielle
marked it as to-read
Jan 08, 2013
Sreevidhya
marked it as to-read
Dec 28, 2012
Lindsay Hamman
marked it as to-read
Nov 14, 2012
Jessica
marked it as to-read
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Edward Espe Brown is a Zen Buddhist priest and professional chef.
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I learned how to cook from my grandma, but this was definitely the cookbook that taught me so much more. It is definitely the real how to cook c...more
Dec 28, 2007 06:13am