The Tassajara Bread Book
by Edward Espe Brown $12
Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of American baking, Ed Brown shows how to make - and enjoy - breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book, and offers five new recipes.
Edward Espe Brown was ordained as a Zen priest in 1971. He is past president of and resident teacher at the San Francisco Zen Center, and helped found and run the enormously successful Greens restaurant in San Francisco. Over the past ten years he has been leading meditation retreats and teaching cooking classes. Ed brown is also the author of Tassajara Cooking and The Tassajara Recipe Book: Favorites of` the Guest Season, as well as co-author of The Greens Cookbook.
The anniversary edition of the book that started a generation of Americans baking--now with exciting new recipes--hailed by the Washington Post as "the bible for bread baking." Includes 113 fabulous recipes for breads, pastries, desserts, and more. 2 halftones. 31 line drawings.
"I feel a special fondness for this book, which helped launched me on my way to making bread. Edward Brown's warmth shines through on every page, the recipes remain wonderfully unusual (I love the three-layer corn bread, which I've never seen elsewhere), and the overall experience is one of brilliant simplicity."
- Mark Bittman, Executive Editor of Cook's Illustrated
"Like thousands of cooks of my generation, I have in my kitchen an ancient volume of The Tassajara Bread Book, its gritty with flour, its spine cracked from use, its pages stained with molasses, and dog-eared with decades of perusal. It is the book that taught me how to make bread and its simple wisdom has been present in every loaf I have baked. I heartily welcome this new updated edition of The Tassajara Bread Book and will recommend it with enthusiasm to a new generation of cooks."
- Steve Raichlen, author of Miami Spice and High-Flavor, Low-Fat Vegetarian Cooking.