- Taschenbuch: 544 Seiten
- Verlag: Shambhala; Auflage: Reprint (24. Mai 2011)
- Sprache: Englisch
- ISBN-10: 1590308298
- ISBN-13: 978-1590308295
- Größe und/oder Gewicht: 18,3 x 3,5 x 23,3 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 34.888 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen (Englisch) Taschenbuch – 24. Mai 2011
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Mehr über den Autor
"A baking Zen priest after [our] own heart!"—O, the Oprah Magazine
"With profound-yet-playful regard for his subject matter, Ed Brown has consistently graced us with the practical poetry of his delicious cooking. This tome ties it all together beautifully, bringing new meaning to the word essential. In our modern era of rapid media images and flashing-light information, The Complete Tassajara Cookbook will provide a glowing sense of calm—hefty with substance, light with spirit, and rich with the experience of a master."—Mollie Katzen, author of The Moosewood Cookbook
"A thoughtful tutorial. The detailed recipes that follow are eclectic and at times unusual, but all celebrate vegetarian cuisine and the art of improvisation."—San Francisco Chronicle
"The book reads like a script from a (good) cooking show. The recipes are nicely simple and easy to follow. This cookbook should be on any cooking enthusiast's shelf, whether you're a vegetarian or not."—Elephant Journal
Über den Autor und weitere Mitwirkende
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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1) basics- how to cook, working with your ingredients, entering the kitchen( basics such as what knives, what equipments to use etc.) 2) recipes- divided into sections on breads, salads, soups and stocks, sauces spreads butters relishes, tofu entrees, entrees with a crust, breakfast and vege grain potato dishes.
the recipes are very 'zen', they use fresh healthy ingredients and they are pretty quick. Some recipes use approximate measures and often he mentions things like " use lentils" but dosen't specify which kind. So this ambivalence and be slightly confusing, but overall its great, very different and original.
I was also surprised that this wasn't a vegan or a health cookbook. Lots of the recipes call for eggs, milk, cheese, and oil. Not very au courant (the Engine 2 folks would have a fit), but I kind of like that about EB - he's got an acerbic (but loving) sense of humor - he can throw jabs at macrobiotics, and I'm sure at veganism. He's community-conscious and compassionate, but no food purist. Lots of vegan cookbooks seem rather self-righteous and humorless. EB's cookbook is imperfect, but meandering and fun.
The cookbook is synthesized from several sources. Besides a thorough introduction to using a kitchen, the utensils, and a walkthrough many ingredients (cabbage, carrot, asf), the book contains over 300 recipes. Scattered through the pages are one or two page stories from EB's experience, "The Sincerity of Battered Teapots" for example. Insincerity can create a kind of paralysis, exhaustion from constantly hiding who one is.
There are vegan recipes. EB likes dairy, however.
It turns out EB also likes Rumi: "What was said to the rose that made it bloom is being spoken to my heart now."
EB also composed a prayer for waiters to be said silently (he is one): "Here is your food, my heartfelt offering for your well-being. May your heart beat peace, and may you grow in compassion."
Yes! I bought the book and it's a loved member of our household. I recommend it for a reference and for a beginning cook , since it has detailed guidance.
peacefulseasangha has news of the latest EB happenings.
This doesn't replace the Tassajara Bread book (just rereleased in hardback), but if you don't have Tassajara Recipes and Tomato Blessings, then you might not need them anymore.
One downside to this book is the lack of attention to detail. One pet peeve I have is that he seems to use the words yam and sweet potato interchangeably. It seems obvious in the text that he is only talking about sweet potatoes and not yams. Another is his tendency to measure celery by the stalk. A stalk of celery is huge, often 16 or more ribs, and probably weighs in at 2kg. Calling for two stalks of a celery to be put into a cup of bulgher is absurd. Two ribs of celery sounds much more appropriate.