Alex's Reviews > Tassajara Cooking

Tassajara Cooking by Edward Espe Brown
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Feb 18, 14

Read from September 30, 2013 to February 17, 2014

A cookbook (with no photos!) that you can read from cover to cover and still enjoy.

The recipes themselves, only "officially" start in the last 100 pages but by the time you reach them, improvisation, inspiration and resourcefulness are already your best friends in the kitchen.

The author goes to great lengths, explaining the how-to of cutting techniques, the ins and outs of every day to day vegetable, grain, bean, fruit or seed. What produce to use in what time and/or situation of the year. All this with the help of hand drawn pictures and cleverly organized chapters.

But more than hard rules, everything feels like a suggestion based on experience, and consequently, much more down to earth and feasible that your average cookbook. It doesn't matter if you don't have the right vegetable to try that recipe. There's a bunch of suggestions and alternatives in every "recipe" of the book. The variety and possibilities are so many, that although this isn't a strict vegan or even vegetarian book, it's very easy to adapt the ideas presented to your dietary needs.

A brilliant cookbook.

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Quotes Alex Liked

“Cooking is not a mystery.”
Edward Espe Brown, Tassajara Cooking


Reading Progress

09/30 marked as: currently-reading
02/18 marked as: read
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