Tassajara Cooking-Rev (Paperback)

by Edward Espe Brown (Author)
Key Phrases: always pie, rolling cut, season with garlic, Spinach Soup, Mushroom Sauce, Scrambled Eggs (more...)

Editorial Reviews

Review
"Rarely has a book of such simplicity underscored so well the joy of culinary discovery."— Bon Appetit --This text refers to the Paperback edition.

Product Description
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 and relevant today, more than thirty years later. Brown discusses methods for working with vegetables, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, Tassajara Cooking is a comprehensive guide to inspired cooking, with joy. --This text refers to the Paperback edition.

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Product Details

• Paperback: 255 pages
• Publisher: Shambhala (May 12, 1986)
• Language: English
• ISBN-10: 0394741935
• ISBN-13: 978-0394741932
• Product Dimensions: 8.7 x 5.9 x 0.9 inches
• Shipping Weight: 13.6 ounces
• Average Customer Review: 4.7 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #1,062,824 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

5.0 out of 5 stars How to Cook, November 1, 2005

By	Erika Mitchell (E. Calais, VT USA) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

This review is from: Tassajara Cooking (Paperback)

This book is a how-to-cook, not what-to-cook book. Instead of individual recipes, the emphasis is on how to take ingredients and create tasty and appealing meals from them without much fuss. The book begins with a short chapter on knives and how to use them. It then moves on to various cooking methods, such as sautéing, and braising, before briefly listing common vegetables and their seasons. The main part of the book is organized into 3 sections: vegetables (ordered by season), other ingredients (fruits, nuts, grains, dairy, etc.) and combined foods (condiments, soups, sauces, and casseroles). The book closes with a brief section on caring for kitchen equipment.

Rather than specifying exact amounts, Brown describes the general idea for creating a recipe for each vegetable. He suggests several ingredients that might go well together with the vegetable at hand, and a cooking method, but it is left up to the reader to decide what ratios and amounts to use. One advantage of this approach is that the recipes can easily be scaled to feed one person or one hundred. Instead of specific cooking instructions, Brown draws the cook's attention to factors that may affect the taste or aesthetic qualities of the dish, and leaves it up to the cook to make the final decisions. The lack of specific amounts in many of the recipes might be disconcerting to some, especially those who are just starting out in the kitchen. Others will find Brown's approach liberating, and they may finally learn to cook, instead of just following recipes.

Although the recipes are entirely vegetarian, the book could be useful for anyone who regularly cooks vegetables. Some of the recipes call for dairy or eggs, but in many cases, Brown also suggests options that would be suitable for vegans. In addition to covering common Western vegetables, Brown includes suggestions for cooking some sea vegetables and other common Japanese ingredients like miso.

13 of 13 people found the following review helpful:

5.0 out of 5 stars A cooking book, rather than a cook book. Most excellent., February 25, 1998

By A Customer

This review is from: Tassajara Cooking (Hardcover)

Tassajara is famous as the first Buddhist monestary outside of Asia. I believe it's in California. But you don't have to give a damn about Zen to get a lot of useful info out of this book. I like it because it is very basic. It teaches you how to cook, rather than just listing recipes. Some of the stuff may be a little too basic for the practiced chef, but most people have never learned the best way to saute or even slice an onion. My favorite part is the recipe for soup. No particular kind of soup, just a chart for making any sort of soup, based on what you have on hand!

10 of 10 people found the following review helpful:

4.0 out of 5 stars Not a recipe book - but truly conveys "Joy of Cooking", June 26, 2001

By	Algernon D'Ammassa (Los Angeles, CA United States) - See all my reviews (REAL NAME)

This review is from: Tassajara Cooking (Paperback)

Maybe you are learning to cook by following recipes in good cook books, and (one hopes) varying from the recipes based on the ingredients at hand. This is a wonderful companion for the student chef - and very much worth a little time tracking a copy down second-hand. (The book is, sadly, out of print.)

The book is so friendly and accessible, with early editions including amateurish drawings and hand-printed messages, with such a playful (while certainly informative) tone, there is no intimidation. At the front of the book is a good orientation on knife care and safe chopping, as well as different styles of chopping (the "julienne" versus the "round cut," for example). The book is then organized into food groups, with chapters on basic ingredients essential for healthy (and tasty) vegetarian cooking. The facts about each vegetable, legume, or grain, and some very basic recipes to show how it might be prepared - with a strong encouragement to improvise!