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“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 and the Enchanted Broccoli Forest
Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care.
In this 25th anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make – and enjoy – breads, pastries, muffins and desserts for today’s sophisticated palates. And in a new afterward, he reflects on the widespread influence of the book, and offers five new recipes.
Edward Espe Brown was ordained a Zen priest in 1971. He is past president of and resident teacher at the San Francisco Zen Centre, and helped found and run the enormously successful Greens restaurant in San Francisco. Over the past ten years he has been leading meditation retreats and teaching cooking classes.
Ed Brown is also the author of Tassajara Cooking and the Tassajara Recipe Book: Favourites Of The Guest Season, as well as co-author of the Greens Cookbook.
From Introduction the the First Edition
Breadmaking is basically not a complicated process. Mix some flour with enough water to form a dough, adding a touch of salt perhaps; shape it, bake it, the result is bread in its simplest, most fundamental form: dense, coarse, crusty, robust, spirited, earthy.
Everything else (in a way) is extra: years, to make it lighter; milk, to give a softer crumb; sugar or honey to sweeten it; oil, for moistness;eggs’ for cakiness. The extras make bread palatable, more pleasing, more chewable and sliceable.