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Tassajara Cooking
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Binding: Paperback
Dewey Decimal Number: 641.5636
EAN: 9780877733447
ISBN: 0877733449
Label: Shambhala
Manufacturer: Shambhala
Number Of Items: 1
Publication Date: May 12, 1986
Publisher: Shambhala
Release Date: May 12, 1986
Studio: Shambhala
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Editorial Review:
When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cookingâfor learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dishâstruck 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, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, Tassajara Cooking is a comprehensive guide to inspired cooking, with joy.
Customer Reviews
Average Rating: 
Rating:  - Takes the 'scary' out of cooking
It's a good thing this book is back in print because mine is totally trashed! Tassajara Cooking is not for the intuitive cook who can fly around the kitchen throwing things together to make a meal. If you're not a confident intuitive cook, however, it will help turn you into one. I've got the First Edition and have referred to it over twenty years. I've never seen another cookbook like it. It takes the stress out of having to strictly follow a recipe and buy every single ingredient by teaching ... Read More
Rating:  - Great "What to do with..." food book
Of course ED Brown did it again...I love all his recipes and his innovations that are based in simplicty spelled out to the basic cook.
Rating: - How to Cook
This book is a how-to-cook, not what-to-cook book. Instead of individual recipes, the emphasis is on how to take ingredients and create tasty and appealing meals from them without much fuss. The book begins with a short chapter on knives and how to use them. It then moves on to various cooking methods, such as sautéing, and braising, before briefly listing common vegetables and their seasons. The main part of the book is organized into 3 sections: vegetables (ordered by season), other ingredients ... Read More
Rating: - Not a recipe book - but truly conveys "Joy of Cooking"
Maybe you are learning to cook by following recipes in good cook books, and (one hopes) varying from the recipes based on the ingredients at hand. This is a wonderful companion for the student chef - and very much worth a little time tracking a copy down second-hand. (The book is, sadly, out of print.)
The book is so friendly and accessible, with early editions including amateurish drawings and hand-printed messages, with such a playful (while certainly informative) tone, there is no intimidation. ... Read More
Rating: - Made my other cookbooks obselete...
I picked this up at a used bookstore, with not very high hopes for it, and was I suprised. I feel like my "recipe books" are holding me back. Tassajara cooking teaches you to cook in a spontaneous and practical (using whatever you have in the fridge) manner. The Zen Buddhist perspective is refreshing. It is a fun book and you never have to worry about having the ingredients because the recipes are more vague guidelines for going insane in the kitchen. I used to get frustrated by things not turning ... Read More
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