The Tassajara Bread Book and over one million other books are available for Amazon Kindle. Learn more
Buy Used
$3.99
FREE Shipping on orders over $35.
Used: Very Good | Details
Sold by My Books Online
Condition: Used: Very Good
Comment: Eligible for *FREE* Super Saver Shipping! Excellent customer service, qualifies for Amazon A to Z satisfaction. Pages and dust cover are intact and not marred by notes or highlighting. The spine is undamaged.
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Tassajara Bread Book Paperback – Deluxe Edition, August 22, 1995


See all 22 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback, Deluxe Edition, August 22, 1995
$5.98 $0.01
Unknown Binding
"Please retry"
$8.35

Customers Who Bought This Item Also Bought

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Paperback: 161 pages
  • Publisher: Shambhala; 25 Anv edition (August 22, 1995)
  • Language: English
  • ISBN-10: 157062089X
  • ISBN-13: 978-1570620898
  • Product Dimensions: 8.9 x 5.9 x 0.5 inches
  • Shipping Weight: 9.6 ounces
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (123 customer reviews)
  • Amazon Best Sellers Rank: #617,704 in Books (See Top 100 in Books)

Editorial Reviews

Review

"The bible for bread baking."—Washington Post



"Rarely has such a book of such simplicity underscored so well the joy of culinary discovery."—Bon Appetit

"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 and The Enchanted Broccoli Forest

About the Author

Edward Espe Brown began cooking and practicing Zen in 1965. He was the first head resident cook at Tassajara Zen Mountain Center from 1967 to 1970. He later worked at the celebrated Greens Restaurant in San Francisco, serving as busboy, waiter, floor manager, wine buyer, cashier, host, and manager. Ordained a priest by Shunryu Suzuki Roshi, he has taught meditation retreats and vegetarian cooking classes throughout North America and Europe. He is the author of several cookbooks and the editor of Not Always So, a book of lectures by Shunryu Suzuki Roshi. He is the subject of the critically acclaimed 2007 film How to Cook Your Life.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.8 out of 5 stars
5 star
108
4 star
10
3 star
3
2 star
2
1 star
0
See all 123 customer reviews
I have suggested this book to anyone who wants to learn to bake good bread.
the Baker
I bought this book nearly 33 years ago and baked my first breads using these wonderful recipes.
Daniel Leader
The book is written is a very educational style with clear steps and diagrams.
Bergerhofer

Most Helpful Customer Reviews

85 of 86 people found the following review helpful By jumpy1 on February 11, 2002
Format: Paperback
If you want to live simply but not blandly, this is the only bread book you need. Written in a gentle voice, this book encourages all to bake wholesome, delicious breads - sweet and savory - and love every bite. Now, I have many bread cookbooks and I do love all of them - from Elizabeth David to Amy to Laurel - but I cannot stress how much pure enjoyment and encouragement I've gotten from this modest tome. Reading his words and following his advice (which is open and even inexact at times) has always led me to greater independence and faith in my own instincts and never fails to turn out wonderful results!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
49 of 50 people found the following review helpful By Anne-Kari on February 5, 2005
Format: Paperback Verified Purchase
This book is THE BEST for anyone with zero experience baking bread - or rolls, or bagels, or breakfast pastries -- this book covers EVERYTHING.

Best stuff:
1) Clear, very detailed instuctions on all the nuts-n-bolts tecniques that seem so intimidating, like how to knead the dough properly (well described and well illustrated)
2) Wonderful array of variations on the basic bread recipe
3) breakfast pastry section will really wow anyone coming over for brunch
4) Said it before but I'll say it again: Anyone who wants to learn to bake bread will succeed. Really, anyone.
5) Bread machines simple do not turn out anything as good as the 'real deal'.

Hard-to-find book but WELL worth the search.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
72 of 77 people found the following review helpful By William D. Colburn VINE VOICE on October 1, 2003
Format: Paperback Verified Purchase
I wrote my first review of this book back in 2003 when I had first learned to bake bread. I didn't have much to say about it, other than I liked it.

It is now more than three years later. This is the book that I give to people as a gift quite often. I suggest it to people interested in learning to bake bread. I even suggest the book to people with stress problems since I've found that hand kneading dough can be quite therapeutic.

There are a lot of great bread books out there, and a literal mountain of bad books. This one doesn't dwell on the science of bread, or dedicate pages to explaining how modern flour is inferior to old flour, or to rallying against modern yeast as opposed to traditional sourdough. The author merely gives some relatively simple insutrctions which, if followed, will produce praiseworthy bread.

If you want to learn to bake bread, I suggest never using a food processor or stand mixer for it. At least in the beginning. Mixing by hand provides familiarity with the materials and the techniques. Save the gadgets for after you know how to bake bread. This book is purely about hand mixing and hand kneading.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
26 of 28 people found the following review helpful By Christina C. Shankar on January 9, 2002
Format: 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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
17 of 18 people found the following review helpful By Bryan Curry on April 1, 2001
Format: Paperback
I bought this book in the early 70's, before I graduated from High School, and learned to bake from it and from two lovely ladies. The two ladies have long since left my life, but the book is still on my kitchen shelf. I pull it out every time I bake bread. The pages are stained and torn, and the covers are held on with tape.
Mr. Brown instructs not only in the making of food for the body, but also for the soul. Every time I open his book, it takes me back to those heady days of spiritual searching. Although I am no closer to Enlightenment, the work of the yeast and the energy of a day's baking makes the product vastly more satisfying than any commercial loaf.
If I am ever stranded on a desert island, I would want this book along, even if I had no supply of flour!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
20 of 22 people found the following review helpful By Richard Ballard on February 27, 2000
Format: Paperback
Mr. Brown writes from the perspective of starting as a cook's helper, learning cooking by trail-and-error, and graduating to head cook of a monastery kitchen. His writing also reflects a Zen monk's reverence for food and the ritual of cooking.
The Tassajara Basic Yeasted Bread is discussed in detail. Chapters on yeasted bread, yeasted pastry, unyeasted bread, sourdough, pancakes, muffins and quickbreads, and desserts follow. Recipes stress the use of natural foods and grains. Most recipes include alternate ingredient suggestions.
I first used this cookbook to make the Tassajara Basic Yeasted Bread. I never before had made bread. The whole wheat dough was stiff. Mixing the dough was extremely hard work. Kneading the dough was agony. Making this bread taught me respect both for bread and for anyone who makes bread.
I recently rediscovered this cookbook while seeking a cornbread/muffin recipe that did not use shortening. I made muffins substituting molasses for honey and adding marjoram. My muffins were excellent both alone and with bean dishes.
Cooking is vastly underrated. One who cooks economically and maintains a clean, safe household is free to "Be All That You Can Be", an accomplishment that would make an Army drill sergeant or a Zen master proud. Mr. Brown's writing reflects that pride.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Search

What Other Items Do Customers Buy After Viewing This Item?