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The Tassajara Bread Book
“The bible for bread baking”—a favorite among renowned chefs and novice bakers alike—now updated for a new generation (The Washington Post) Beloved by professional and at-home bakers for decades, this indispensable bread making guide is the perfect book for new bakers building their skills or for those looking to expand their repertoire. In this deluxe edition, the same gentle, clear instructions and wonderful recipes created by the then-head cook at Tassajara Zen Mountain Center in California are now presented in a new paperback format with an updated interior design. Edward Espe Brown’s easy-to-follow instructions for a variety of yeasted breads, sourdough breads, quick breads, pastries, and desserts will teach you about the baking process and turn you into a bread making expert. “A baking Zen priest after [our] own heart!” —O, The Oprah Magazine
The Most Important Point
From master baker, cook, and Zen priest Edward Espe Brown comes a collection of timeless essays on Zen, food, and life itself. Brown was one of the first Westerners to be ordained a priest by Shunryu Suzuki Roshi, who had hoped that Zen might be transformed into a vibrant new form in the West. In The Most Important Point, Brown fulfills Suzuki’s wish with 60 essays that are distinctly American yet preserve the roots of traditional Japanese Zen. Drawing from his time in the kitchen and on the cushion, Brown explores a range of topics, from basic sitting practice to making the "perfect" biscuit and much more. "In the words of my teacher," reflects Brown, "the most important point is to find out what is the most important point." Flavored with wise insights and irreverent humor, The Most Important Point brings together a treasury of teachings to inspire your own discovery.
The Most Important Point
From master baker, cook, and Zen priest Edward Espe Brown comes a collection of timeless essays on Zen, food, and life itself. Brown was among the Westerners ordained as priest by Shunryu Suzuki Roshi before his passing in 1971. Suzuki hoped that Zen might be transformed into a vibrant new form in the West--and in The Most Important Point, Brown fulfills his teacher’s wish with 60 essays that are distinctly American yet preserve the roots of traditional Japanese Zen. ?Drawing from his time in the kitchen and on the cushion, Brown explores a range of topics, from basic sitting practice to making the “perfect” biscuit and much more. “In the words of my teacher,” reflects Brown, “the most important point is to find out what is the most important point.” Flavored with wise insights and irreverent humor, The Most Important Point brings together a treasury of teachings to inspire your own discovery.
No Recipe
Discover How to Cook—with Your Senses, Your Hands, and Your Heart "Making your love manifest, transforming your spirit, good heart, and able hands into food is a great undertaking,” writes renowned chef and Zen priest Edward Espe Brown, “one that will nourish you in the doing, in the offering, and in the eating.” With No Recipe: Cooking as Spiritual Practice, Brown beautifully blends expert cooking advice with thoughtful reflections on meaning, joy, and life itself. Reading Brown’s witty and engaging collection of essays is like learning to cook—and meditate—with your own personal chef and Zen teacher. Drawing from a lifetime of experience, he invites us into his home and kitch...
Tassajara Cooking
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.
The Complete Tassajara Cookbook
Featuring gourmet recipes from the renowned Zen retreat center, this vegetarian cookbook is a celebration of cooking, spirituality, and tradition California's Tassajara Zen Mountain Center has long been renowned for its gourmet vegetarian cuisine. In this comprehensive guide to the Tassajara way of cooking, the retreat center/spa's most celebrated chef, Edward Espe Brown, presents hundreds of recipes using fresh, whole foods. In addition to recipes, Brown includes detailed notes on preparing seasonal ingredients and, perhaps most important, inspiration for cooking with joyful intention and attention. Presented with humor and warmth, this book is full of insights for living a life that celebrates simple food.
The Tassajara Recipe Book
The author introduces a 100 or so vegetarian recipes with charming stories and poems about where they came from, suggestions for how and when to serve them, and precise instructions for making them perfectly.
No Recipe
Discover How to Cook—with Your Senses, Your Hands, and Your Heart "Making your love manifest, transforming your spirit, good heart, and able hands into food is a great undertaking," writes renowned chef and Zen priest Edward Espe Brown, "one that will nourish you in the doing, in the offering, and in the eating." With No Recipe: Cooking as Spiritual Practice, Brown beautifully blends expert cooking advice with thoughtful reflections on meaning, joy, and life itself. Reading Brown’s witty and engaging collection of essays is like learning to cook—and meditate—with your own personal chef and Zen teacher. Drawing from a lifetime of experience, he invites us into his home and kitchen to explore how cooking and eating can be paths to awakening. Baking, cutting, chopping, and tasting are not seen as rigid techniques, but as opportunities to find joy and satisfaction in the present moment. "Forget the rules and forget what you’ve been told," teaches Brown. "Discover for yourself by tasting, testing, experimenting, and experiencing." From soil to seed and preparation to plate, No Recipe brings us a collection of timeless teachings on awakening in the sacred space of the kitchen.
Not Always So
Practising the true spirit of Zen. Not Always So is based on Shunryu Suzuki's lectures and is framed in his own inimitable, allusive, paradoxical style, rich with unexpected and off–centre insights. Suzuki knew he was dying at the time of the lectures, which gives his thoughts an urgency and focus even sharper than in the earlier book. In Not Always So Suzuki once again voices Zen in everyday language with the vigour, sensitivity, and buoyancy of a true friend. Here is support and nourishment. Here is a mother and father lending a hand, but letting you find your own way. Here is guidance which empowers your freedom (or way–seeking mind), rather than pinning you down to directions and techniques. Here is teaching which encourages you to touch and know your true heart and to express yourself fully, teaching which is not teaching from outside, but a voice arising in your own being.
Enlightenment Unfolds
Enlightenment Unfolds is a sequel to Kaz Tanahashi's previous collection, Moon in a Dewdrop, which has become a primary source on Dogen for Western Zen students. Dogen Zenji (1200–1253) is unquestionably the most significant religious figure in Japanese history. Founder of the Soto school of Zen (which emphasizes the practice of zazen or sitting meditation), he was a prolific writer whose works have remained popular for six hundred years. Enlightenment Unfolds presents even more of the incisive and inspiring writings of this seminal figure, focusing on essays from his great life work, Treasury of the True Dharma Eye, as well as poems, talks, and correspondence, much of which appears here in English for the first time. Tanahashi has brought together his own translations of Dogen with those of some of the most respected Zen teachers and writers of our own day, including Reb Anderson, Edward Espe Brown, Norman Fisher, Gil Fronsdal, Blanche Hartman, Jane Hirschfield, Daniel Leighton, Alan Senauke, Katherine Thanas, Mel Weitzman, and Michael Wenger.
