Warm red cabbage salad with dried fruit and feta
- MsMonsoon on February 07, 2022
  
  Delicious! Found a flyer with this recipe and it listed golden raisins as the fruit. Didn’t have the Parmesan for the finishing garnish but I don’t think it is even necessary.
Beets [cooking]
- Dannausc on July 04, 2022
  
  I boiled the beets as described. Worked great.
Beets and beet greens with red chard
- Dannausc on July 04, 2022
  
  I didn’t have Swiss chard, so I used all beet greens. Fairly quick and easy. Pretty decent.

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ISBN 10 1590308298
ISBN 13 9781590308295
Published Feb 01 2011
Format Paperback
Page Count 544
Language English
Countries United States
Publisher Shambhala Publications Inc
Imprint Shambhala Publications Inc

Publishers Text

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.

Other cookbooks by this author

The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes

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The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes by Edward Espe Brown

Sautéing [vegetables] (page 24)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Simmering or stewing [vegetables] (page 25)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Boiling (or blanching) [vegetables] (page 25)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Steaming [vegetables] (page 26)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Roasting or baking [vegetables] (page 26)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Grilling [vegetables] (page 27)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Using salt (page 27)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Salting vegetables (page 28)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Crushing herbs (page 28)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Dissolving cornstarch (page 29)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Pestos or other herbal mixtures (page 30)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Citrus peel (page 30)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Roasted chopped nuts or seeds (page 30)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Smoked greens (page 36)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Carrots [cutting, dicing, and chopping] (page 37)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Carrot salad (page 39)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Breakfast carrots (page 39)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Carrots sautéed and... (page 40)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Onions [sliced, diced, and minced] (page 40)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Sautéed onions (page 42)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Baked onions (page 42)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Green onions [slicing] (page 43)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Simply leeks (page 44)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Garlic [mincing] (page 45)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Potatoes [cutting] (page 46)

from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen: Over 300 Vegetarian Recipes The Complete Tassajara Cookbook by Edward Espe Brown

Notes about this book

Notes about Recipes in this book

Warm red cabbage salad with dried fruit and feta

MsMonsoon on February 07, 2022

Beets [cooking]

Dannausc on July 04, 2022

Beets and beet greens with red chard

Dannausc on July 04, 2022

Reviews about this book

Publishers Text

Other cookbooks by this author

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