Tassajara Bread Book by Edward Espe Brown

Search this book for Recipes »

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.