The Tassajara Bread Book by Edward Espe Brown

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Notes about this book

  • FeastsandFestivals on June 22, 2012

    Worth owning for the recipe for fresh fruit cake alone...

Notes about Recipes in this book

  • "Oriental" spice muffins

    • cpauldin on May 28, 2014

      Made just as described, using white whole wheat flour. Sprinkled almond slices on top. Light and delicious!

  • Mustard gingerbread

    • hirsheys on November 19, 2017

      This was interesting and not terribly sweet - feels like a quick bread rather than a dessert. That said, I ran out of molasses, so I had to replace about half of the molasses with barley malt syrup. Since the gingerbread had no additional sugar, the lack of molasses may have contributed to the lack of sweetness.

  • O-konomi-yaki

    • mjes on April 19, 2018

      This was my introduction to O-konomi-yaki when the original book was new and I lived in San Francisco. True, I treat the ingredient list as suggestions using what I have on hand and want to get rid of. True, I've tried recipes that are a bit better ... evaporated milk isn't my favorite ingredient. But this is still my go-to recipe especially when making the pancakes for/with grandchildren.

  • Peach kuchen

    • mjes on April 23, 2018

      This recipe has been one of my three go-to potluck desserts for more than 40 years. Absolutely love it with its perfect balance of base, custard and peaches.

  • Tibetan barley bread

    • mjes on April 23, 2018

      For years this was my go-to unleavened bread for open-faced sandwiches. But then I am very fond of barley breads. It is also a wonderful bread to serve plain with soups - no butter needed. However, I can no longer make this without laughing at a major fail of a housemate - don't try substituting alfalfa flour, it makes a very dry, crumbly green loaf.

  • Cheesecake cookies

    • mjes on April 23, 2018

      Lemon cheesecake bars? What's not to love? I've not found a better recipe since this cookbook first came out (1970). And, yes, it is worth making sure your flour is fresh.

  • Flaky biscuits

    • Jenjeanh on March 12, 2020

      These were as flaky as stated and should be the one I use consistently. I used butter.

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  • ISBN 10 1590307046
  • ISBN 13 9781590307045
  • Published Sep 01 2009
  • Format Hardcover
  • Language English
  • Edition De Luxe edition
  • Countries United States
  • Publisher Shambhala Publications Inc
  • Imprint Shambhala Publications Inc

Publishers Text

"A baking Zen priest after [our] own heart!" - O, The Oprah Magazine

"This was the first cookbook I ever bought for myself, back when it was first published. To this day, 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. Thank you, Ed Brown, for this lasting gift." - Mollie Katzen, author of The Moosewood Cookbook

"I feel a special fondness for this book, which helped launch me on my way to baking 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, author of How to Cook Everything

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 hardcover 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."

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