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Tassajara Cooking Paperback – May 12, 1986
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"Rarely has a book of such simplicity underscored so well the joy of culinary discovery."— Bon Appetit
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.
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Written by a cook at a Zen Monastery cooking with an ever changing supply of ingredients and varying numbers of guests, it is Zen cooking at its best. It fits our modern lifestyles to a capital "T"!
With the hindsight of thirty-five years, there are faults you could find. There is probably more in the way of fat, sugar and dairy products than most modern vegetarins would like. If your'e looking for precise recipes for particular dishes, this is not the book for you.
On the whole, though, these are minor quibbles. This is without doubt, a book which celebrates food, in a way that few others do. And it it is without doubt, the book I would recommend to a beginning cook, whether or not they were a vegetarian.
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