The Tassajara Recipe Book by Edward Espe Brown

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Notes about this book

  • EvaBrooks on December 07, 2019

    The coffee almond butter cookies are the best but I’ve lost the recipe and lent out the book to unknown persons! Anyone have the recipe for me?

Notes about Recipes in this book

  • Tofu miso stew

    • ellabee on November 20, 2013

      p.150, Oriental stock sub-recipe p.67. Despite its name, this recipe doesn't contain tofu, but I added small cubes of extra-firm tofu that marinated in some of the red miso-broth mixture (late in the stewing process, just to heat through). Also subbed bok choy for lack of some of the listed veg, and the green helped perk up the look of the stew. Halved, roughly, for the two of us, and had a bit left over.

  • Polenta eggplant gratin

    • ellabee on August 07, 2014

      p. 177. Used already-cooked pieces of firm polenta from freezer (thawed in fridge). Thought this might be stodgy and forgettable, but s.o. was enthusiastic.

  • Apple walnut sour cream bread

    • carlenedrake on October 28, 2020

      Excellent! Served it warm, after cooling just 10 minutes. Moist, and tender! Would be great with coffee!

  • Sweet and sour cabbage soup

    • ricki on August 26, 2017

      I love this soup!

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  • ISBN 10 1570625808
  • ISBN 13 9781570625800
  • Linked ISBNs
  • Published Dec 01 2000
  • Format Paperback
  • Page Count 229
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher Shambhala Publications Inc
  • Imprint Shambhala Publications Inc

Publishers Text

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 200 recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. This revised edition includes 29 new and 4 revised recipes, new photographs and a new introduction.

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