- Gebundene Ausgabe: 512 Seiten
- Verlag: Shambhala; Auflage: 1 (8. September 2009)
- Sprache: Englisch
- ISBN-10: 1590306724
- ISBN-13: 978-1590306727
- Größe und/oder Gewicht: 18,9 x 4 x 24,2 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 482.982 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen (Englisch) Gebundene Ausgabe – 8. September 2009
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“Edward Espe Brown is as important to the history of California cuisine as Alice Waters. But it’s Brown’s Zen message of living in the moment that makes it unique. Anyone interested in flavorful vegetarian meals should look into it.”—Irene Sax, WeightWatchers.com
“How could you not love a cookbook with a recipe for beet soup that “‘emphasizes the beetiness of beet’?”—from “The Chef is Talking to You: A good number of first-person narratives make our list of favorite cookbooks of 2009” in the Calgary-Herald
“An insightful guide, replete with more than just recipes, The Complete Tassajara Cookbook blends 35 years of work and food-writing with well-explained cooking techniques.”—Yoga + Joyful Living
"Brown is a true teacher, providing lots of basics. He also serves up a great deal of thoughtfulness."—The Bloomsbury Review
“A graceful tome . . . an extended meditation on food preparation as spiritual journey. It represents a new wave of interest in conscious cooking.”—Edible East Bay
“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
“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 Moosewood Cookbook
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.
If you like to experiment with cooking, this book may be for you! Probably not for the fainthearted, though.
The book itself contains many simple and delicious vegetarian meals, stories, and encourages exploration in the kitchen.
My copy is so used that the binding on the back is now broken, it has edits,comments, and scribbles all around my favorite recipies, and is water stained from using it so much in the kitchen.
Best cookbook I've ever owned!
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