The Tassajara Recipe Book

by Edward Espe Brown

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. "Ordinary food for ordinary people" 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.

Genres: Cookbooks, Food, Cooking, Nonfiction, Vegetarian

256 pages, Paperback

First published January 1, 1985

About the author

Edward Espe Brown is a Zen Buddhist priest and professional chef.

Reviews

[anoop]

Lemon zest is a recurring theme, like it or not.

[Kathryn Baron]

Once upon a time I made the recipe for the Chese & Nut Loaf for a main dish at an unexpectedly vegetarian Thanksgiving. It was pricey. Fancy cheeses are not cheap. Fussy. And overall not worth the effort. Would probably have enjoyed just eating the cheese as cheese more than in the loaf. Certainly would have been easier.

[ohm]

Timeless. Absolutely timeless. It gives me great joy to have the time to renew myself with the recipes and style of cooking in this book, originating in the 70s. Mr. Brown describes a way of cooking where you can really explore and combine, and develop your own taste. A rare find.

[Dray]

Received this book as a gift from a friend who went to work in the Tassajara kitchen. A buddhist infused meditative journey in food and cooking. Worth reading.

[Hyla]

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 favorites from this book are Chili Rellenos Souffle and Polenta & Mushroom Gratin.

[Jennifer]

I think this may be one of my favorite cookbooks ever. Easy, super tasty vegetarian recipes.

[Cherie]

B+ This book was full of great recipe ideas, a way of being very Zen in the kitchen. All vegetarian!

[Daisy]

Pecan Dreams on p. 197

[Catherine Woodman]

I love this cookbook--the marinated tofu is the best

[John Rogers]

Very useful