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The Tassajara Recipe Book
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Book Synopsis The Tassajara Bread Book by : Edward Espe Brown
Download or read book The Tassajara Bread Book written by Edward Espe Brown and published by Shambhala Publications. This book was released on 2011-02-15 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new paperback format with an updated interior design and full-color photos of the breads. Deborah Madison, author of Vegetarian Cooking for Everyone, says, "This little book has long been a guide for those who want to bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself."
Book Synopsis The Tassajara Recipe Book by : Edward Espe Brown
Download or read book The Tassajara Recipe Book written by Edward Espe Brown and published by Shambhala Publications. This book was released on 1985 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Tassajara Cooking by : Edward Espe Brown
Download or read book Tassajara Cooking written by Edward Espe Brown and published by National Geographic Books. This book was released on 1986-05-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Complete Tassajara Cookbook by : Edward Espe Brown
Download or read book The Complete Tassajara Cookbook written by Edward Espe Brown and published by Shambhala Publications. This book was released on 2011-05-24 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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; 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.
Book Synopsis Tassajara Cookbook by : Karla Oliveira
Download or read book Tassajara Cookbook written by Karla Oliveira and published by Gibbs Smith. This book was released on 2007-08-07 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vegetarian lunch, picnic, and appetizer recipes from the legendary Buddhist monastery. “These are delectable dishes worthy of a feast!” —Menupause Tassajara Zen Mountain Center, set deep in California’s Ventana Wilderness, is famous for its healthy gourmet vegetarian cuisine. Guests are known to rave about one particular Tassajara tradition: the bag lunch. Tassajara Cookbook shares these never-before-published recipes for savory sandwich spreads, pâtés and loaves, egg and tofu sandwich fillings, salads, chutneys, sauces, marinades, and butters, as well as recipes for baked goods and sweet treats. “And this is now my most favorite cookbook! It is full of gorgeous spreads, amazing tofu recipes, delicious vegan cookies and salad ideas.” —Mette the Homeopath “The cookies are all of that slightly healthy, hippy ilk, but in a good way. These cookies are perhaps too good for a meditation retreat: I would probably spend more time obsessing which cookies they were putting in my bag lunch, than meditating into a Zen state of detachment . . . but hey, maybe that’s just me.” —The Back Yard Lemon Tree
Book Synopsis Tassajara Dinners & Desserts by : Dale Kent
Download or read book Tassajara Dinners & Desserts written by Dale Kent and published by Gibbs Smith. This book was released on 2009-01-12 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dishes made with mindfulness that reflect a “love of Asian flavors and current tastes for lighter vegetarian meals” from the legendary Buddhist monastery (Edible Monterey Bay). In Tassajara: Dinner & Desserts, readers will not only find recipes filled with the flavor of Zen practice but also stories from past guest cooks, such as Deborah Madison, Ed Brown, Gloria Lee, and many others, whose calm and peaceful minds were truly tested behind the doors of the Tassajara kitchen, whose monastic kitchen differs from a normal restaurant kitchen in that the activity of preparing the food is understood to be spiritual practice. The Tassajara Zen Mountain Center teaches that every aspect of one’s day can be lived with mindfulness—even food preparations and choices of what we eat. A few of the fifty recipes include: Frittata with Caramelized Onions, Goat Cheese, and Sage Coconut Curry with Mixed Vegetables Tofu Neatballs Sweet Tapioca Soup with Honeydew Ricotta Chevre with Ginger Berry Compote “The book includes lots of amusing parables from the kitchen and makes Kent the latest in a long lineage of cooks who’ve contributed to the Tassajara mystique.” —Edible Monterey Bay
Download or read book Recipe, Please written by Marty Meitus and published by Big Earth Publishing. This book was released on 2004 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Looking for an appetizer that will wow your party guests? Longing for the ultimate bread pudding? How about a breakfast torte for that special occasion? In Recipe, Please, you'll find 166 ways to please your palate. Gathering from Colorado's best chefs and restaurants, Rocky Mountain News food editor Marty Meitus presents the newspaper's most-requested recipes from the popular weekly column. Whether you want to duplicate the Cheesy Artichoke Dip from the Wynkoop Brewing Company or you're planning to master the intricacies of Potato-Crusted Halibut with Crisp Potato Cake, Creamed Spinach, and Red Wine Sauce from the Kevin Taylor Restaurant, you'll find winning taste treats in this delicious collection. Since 1997, Marty has been "arm-wrestling" Colorado chefs to bring readers the secrets of their favorite restaurant dishes. You'll find recipes from local and national favorites such as Strings, Racines, the Wellshire Inn, California Cafe, Maggiano's Little Italy, Wolfgang Puck's Grand Cafe and McCormick's Fish House. Many of the recipes have become part of her personal repertoire, including Lemon Squares from Pasta, Pasta, Pasta; Baked Summer Squash Casserole from the Black-Eyed Pea; Chocolate Chip Cookies from Palmetto Grille; Green Chili from Chopper's Sports Grill; and Sesame Chicken from the Imperial. Throughout the book, she offers tips to help everyone become a successful home chef. Recipe, Please makes dining-in a food lover's delight! Book jacket.
Book Synopsis The Secrets of Jesuit Breadmaking by : Rick Curry
Download or read book The Secrets of Jesuit Breadmaking written by Rick Curry and published by Harper Collins. This book was released on 1995-06-24 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the tradition of The Tassajara Bread Book, Brother Curry combines 80 mouth-watering recipes for bread--gathered from Jesuit brothers around the world--with his spiritual insights on meditation through bread-baking.
Download or read book Three Bowls written by Seppo Ed Farrey and published by Houghton Mifflin Harcourt. This book was released on 2000 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the tradition of the bestselling "Greens" and "Tassajara" cookbooks, eclectic and delicious vegetarian fare is offered by the nation's most traditional Zen Buddhist monastery. Two-color with calligraphy throughout.
Download or read book No Recipe written by Edward Brown and published by Sounds True. This book was released on 2018-05-01 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Hoosier Mama Book of Pie by : Paula Haney
Download or read book The Hoosier Mama Book of Pie written by Paula Haney and published by Agate Publishing. This book was released on 2013-08-13 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Making a delicious pie has never been easier with this extensive cookbook from the popular Chicago bakery. When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. But with a line around the block, Paula realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago’s most delectable pies ever since. Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion. On top of all of this, The Hoosier Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.’s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go. Praise for the Hoosier Mama Book of Pie “Paula Haney . . . just put out a massive cookbook with her recipes . . . and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute.” —Marah Eakin, The AV Club “Everything you could possibly want to know about proper pie making is covered . . . No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you’ve ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.” —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013
Book Synopsis The Tassajara Recipe Book by : Edward Espe Brown
Download or read book The Tassajara Recipe Book written by Edward Espe Brown and published by National Geographic Books. This book was released on 2000-09-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. "Ordinary food for ordinary people" is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.
Book Synopsis Unplugged Kitchen by : Viana La Place
Download or read book Unplugged Kitchen written by Viana La Place and published by William Morrow. This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pull the plug on fancy techniques and fall in love with food again with this beautifully illustrated new book by the co-author of Cucina Fresca and Pasta Fresca. Viana's food is nothing less than inspired. In nearly 200 tastefully evocative recipes she cooks the foods she loves from the fresh flavors of the world's cuisines.
Book Synopsis An Onion in My Pocket by : Deborah Madison
Download or read book An Onion in My Pocket written by Deborah Madison and published by Vintage. This book was released on 2020-11-10 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a groundbreaking chef and beloved cookbook author, Deborah Madison—“The Queen of Greens” (The Washington Post)—has profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform “vegetarian” from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years at the Zen Center in the midst of counterculture San Francisco. In this warm, candid, and refreshingly funny memoir, she tells the story of her life in food—and with it, the story of the vegetarian movement—for the very first time. From her childhood in Northern California’s Big Ag heartland to sitting sesshin for hours on end at the Tassajara monastery; from her work in the kitchen of the then-new Chez Panisse to the birth of food TV to the age of farmers’ markets everywhere, An Onion in My Pocket is a deeply personal look at the rise of vegetable-forward cooking and a manifesto for how to eat (and live) well today.
Book Synopsis New Recipes from Moosewood Restaurant by : Moosewood Collective
Download or read book New Recipes from Moosewood Restaurant written by Moosewood Collective and published by . This book was released on 1987 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes recipes for vegetarian dishes developed at Moosewood Restaurant in Ithaca, N.Y
Book Synopsis The Most Important Point by : Edward Brown
Download or read book The Most Important Point written by Edward Brown and published by Sounds True. This book was released on 2019-04-02 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book One Big Table written by Molly O'Neill and published by Simon and Schuster. This book was released on 2010-11-16 with total page 1554 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years ago, former New York Times food columnist Molly O’Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that dire predictions about the end of American cuisine were vastly overstated. From Park Avenue to trailer parks, from tidy suburbs to isolated outposts, home cooks were channeling their family histories as well as their tastes and personal ambitions into delicious meals. One decade and over 300,000 miles later, One Big Table is a celebration of these cooks, a mouthwatering portrait of the nation at the table. Meticulously selected from more than 20,000 contributions, the cookbook’s 600 recipes are a definitive portrait of what we eat and why. In this lavish volume—illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots—O’Neill celebrates heirloom recipes like the Doughty family’s old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia’s Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager’s recipe for asparagus soup scented with nigella seeds and truffle oil. Many recipes offer a bridge between first-generation immigrants and their progeny—the bucatini with dandelion greens and spring garlic that an Italian immigrant and his grandson forage for in the Vermont woods—while others are contemporary variations that embody each generation’s restless obsession with distinguishing itself from its predecessors. O’Neill cooks with artists, writers, doctors, truck drivers, food bloggers, scallop divers, horse trainers, potluckers, and gourmet club members. In a world where takeout is just a phone call away, One Big Table reminds us of the importance of remaining connected to the food we put on our tables. As this brilliantly edited collection shows on every page, the glories of a home-cooked meal prove how every generation has enriched and expanded our idea of American food. Every recipe in this book is a testament to the way our memories—historical, cultural, and personal—are bound up in our favorite and best family dishes. As O’Neill writes, "Most Americans cook from the heart as well as from a distinctly American yearning, something I could feel but couldn’t describe until thousands of miles of highway helped me identify it in myself: hometown appetite. This book is a journey through hundreds of ‘hometowns’ that fuel the American appetite, recipe by recipe, bite by bite."
