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| #1248899 in Books | Edward Espe Brown | 1986-05-12 | 1986-05-12 | Original language:English | PDF # 1 | 9.00 x.50 x6.00l,.80 | File type: PDF | 272 pages | Tassajara Cooking||2 of 2 people found the following review helpful.| Perfect for busy people!|By Walter Dobrowolski|A classic cookbook, I love this practical book so much I bought a new one for my daughter. I've used mine for at least 25 years. It has easily scaled recipes with instructions such as "add 1 part this to 3 parts that" with options of various combinations. It's one of those kinds of cookbooks where you can see what's in the refrig||"Rarely has a book of such simplicity underscored so well the joy of culinary discovery."— Bon Appetit |About the Author|Edward Espe Brown began cooking and practicing Zen in 1965. He was the first head reside
When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cooking-for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish-struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later. Brown discusses methods for working with vegetables,...
You can specify the type of files you want, for your device.Tassajara Cooking | Edward Espe Brown. I really enjoyed this book and have already told so many people about it!
