by Edward Espe Brown
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by Edward Espe Brown
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DVD ~ Edward Espe Brown
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by Edward Espe Brown
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How to Cook Your Life: From the Zen Kitchen to Enlightenment by Eihei Dogen |
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Editorial Reviews
Amazon.com Review
It is no surprise that Tomato Blessings and Radish Teachings offers a transcendental experience; the author is a Zen monk. He also ranks just behind culinary luminaries Alice Waters of Chez Panisse restaurant in California, and Deborah Madison, an expert on natural ingredients. Brown's 125 vegetarian recipes range from an elementally simple sauté of apple slices plumped in butter, cinnamon and sugar, to the exciting combination of Chili Crepes with Goat Cheese Filling Served over Garlicky Black Beans. Garbanzo Bean Stew with Spinach and Saffron, and a lasagne made with cabbage leaves and potatoes simmered gently with lots of garlic, red wine, and a dash of cream are other ways Brown shares his refreshing creativity, which is always tempered by his innate sense of what works.
Direct but playful, Brown devotes half of Tomato Blessing and Radish Teachings to stories about his spiritual path, which led him through the kitchens of the Tassajara and San Francisco Zen Centers. Most of his learning centered around working with food. So do these stories, intended to help the reader move towards inner peace and contentment. "Playing with Fire," for instance, is a fable about starting a fire with wet wood. It is a comment on how life proceeds at the pace it requires, which then ties into thoughts about grilling! Recipes for Grilled Eggplant Salad and the exquisite revelation of Grilled Figs accompany this wisdom. As Brown says, you can read this book for its stories, just for its recipes, or for both. You will be amply rewarded whichever path you take. --Dana Jacobi --This text refers to an out of print or unavailable edition of this title.
From Library Journal
In the 1970s, countless novice bakers considered Brown's Tassajara Bread Book (1970) their bible; the book has sold more than a million copies. His Tassajara Cooking (1973) also came out of his experience as baker and head cook at the Tassajara Zen Center, and he later coauthored The Greens Cookbook (1987) from San Francisco's acclaimed vegetarian restaurant. Some of the recipes in this book are adaptations of earlier ones, but most are new, and many are from Brown's cooking classes: Endive Salad with Grilled Figs, Asparagus with Roasted Almonds, Red Bartlett Pear Tart. Recipes are grouped into small chapters and follow musings on Zen teachings, meditations, or stories, from "Homemade Bread Touches My Heart" to "Potato Fiascoes" to "Tomato Ecstasy." The text is readable and quite absorbing, and the vegetarian recipes are simple but often elegant. Recommended for larger and special collections.
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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57% buy the item featured on this page: Tomato blessings and radish teachings |
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