Bøger af Edward Espe Brown

The classic bread making bible, a favorite among renowned chefs and novice bakers alike, now updated for a new generation First published in 1970, this indispensable bread making guide is the perfect book for new bakers building their skills or for those looking to expand their repertoire. In this deluxe edition, the same gentle, clear instructions and wonderful recipes created by the then-head cook at Tassajara Zen Mountain Center in CA are now presented in a new paperback format with an updated interior design. Edward Espe Brown's easy-to-follow instructions for a variety of yeasted breads, sourdough breads, quick breads, pastries, and desserts will teach you about the baking process and turn you into a bread making expert. "I consider The Tassajara Bread Book to have been a major influence not just on my cooking and baking, but on my attitude and philosophy about food in general."-Mollie Katzen, author of Moosewood Cookbook"This little book has long been a guide for those who want to bake but don't know where to begin."-Deborah Madison, author of Vegetarian Cooking for Everyone"I feel a special fondness for this book, which helped launch me on my way to baking bread."-Mark Bittman, author of How to Cook Everything"Like thousands of cooks of my generation, I have in my kitchen an ancient volume of The Tassajara Bread Book, its cover gritty with flour, its spine cracked from use, its pages stained with molasses, and dog-eared with decades of perusal."-Steve Raichlen, author of The Barbeque Bible

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.

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.