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The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen (Englisch) Taschenbuch – 24. Mai 2011

5.0 von 5 Sternen 1 Kundenrezension

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  • The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
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  • The Tassajara Bread Book
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  • How to Cook your Life
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"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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Format: Taschenbuch Verifizierter Kauf
Das Buch ist rundum gut gemacht. Es ist prima für den absoluten Koch-Novizen (selbst die einfachsten Grundlagen werden erklärt), inspiriert aber auch den Könner. Statt ewig-stylischer Fotografien, kommt die Gestaltung des Buches mit schön gemachten Strichzeichnungen aus – das ist sehr wohltuend! Ohne Schnickschnack geht es hier wirklich nur ums Vegetarische. Suche ich Inspiration zur Zubereitung vegetarischer Kost, ist dieses Buch meine erste Wahl. Sehr zu empfehlen!
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.7 von 5 Sternen 30 Rezensionen
22 von 22 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Love it! 25. Oktober 2009
Von Mansi Poddar, psychotherapist - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
the book is wonderful for those wanting to easy quick, healthy meals. It has a good mixture of recipes which range from very quick and easy to relatively complex. the book has two parts-
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.
34 von 38 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Cook what you know 1. Dezember 2009
Von drfleming - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This is not a traditional cookbook. No pictures, lots of essays, some poetry, and basic recipes. What distinguishes it are Espe Brown's pontifications about cooking, zen, life. Like the movie, How To Cook Your Life, this book is an expression of Espe Brown's personality rather that his cooking expertise. The recipes are very basic - but I guess that's the point. He wants readers to cook by feel, by what they already know, rather than by measure and specific instructions. As I read many of the recipes, like the one for kidney bean chili, I thought, Wow, I already know how to do that.

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.
11 von 11 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen I appreciate this reference 16. Februar 2010
Von Robert Fred Flannery - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
"My Zen teacher, Suzuki Roshi, would buy the worst-looking vegetables. 'Who would use them if I don't'".

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.
34 von 44 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Another good "starter" book 14. September 2009
Von William D. Colburn - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
When I wanted to learn to bake bread someone pointed me at The Tassajara Bread book. It worked out well for me, and I sought out all of Edward Espe Brown's other books as well. They were all written rather casually, and I love them all. This new book is a big step up in the series. It is mostly old content that has been worked over, but the additions are all quite impressive. He talks a lot about how to cook in a fresh voice that seems decidedly different than all the other instructional books I've looked at. He tries to describe, without resorting to formal cookbook-lingo, how you should know when you are cooking correctly. It is a refreshing approach to a modern problem.

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.
5 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A new look at food 26. Januar 2011
Von K - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
As other reviewers have noted, this is not your typical cookbook. This cookbook focuses a lot of the act of cooking, and what cooks can learn from cooking other than techniques. I have enjoyed the stories and lessons taught about mindfulness, and simplicity. I have also greatly enjoyed the recipes! The nut and cheese loaf with accompanying nut loaf sauce is outstanding, as is the red pepper sauce. I've done a lot of baking from this book, and have been pleased with the results so far (soda bread and ginger muffins). The food you will make from these recipes are not "show stoppers" in the way that many recipes try to be these days - they don't focus on new and cutting edge techniques, and not all of the food is going to win a beauty contest. What you can rely on is simple and well-crafted flavor profiles that highlight good ingredients. If you enjoy the results from the Tassajara Bread Book, you will likely enjoy these recipes. Even my carnivore husband has really enjoyed the food from these recipes.
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