Edward Espe Brown began cooking and practicing Zen in 1965. He was the first head resident cook at Tassajara Zen Mountain Center from 1967 to 1970. He later worked at the celebrated Greens Restaurant in San Francisco, serving as busboy, waiter, floor manager, wine buyer, cashier, host, and manager. Ordained a priest by Shunryu Suzuki Roshi, he has taught meditation retreats and vegetarian cooking classes throughout North America and Europe. He is the author of several cookbooks and the editor of Not Always So, a book of lectures by Shunryu Suzuki Roshi. He is the subject of the critically acclaimed 2007 film How to Cook Your Life.
"A baking Zen priest after [our] own heart!"—O, the Oprah
Magazine
"With profound-yet-playful regard for his subject matter, Ed Brown
has consistently graced us with the practical poetry of his
delicious cooking. This tome ties it all together beautifully,
bringing new meaning to the word essential. In our modern era of
rapid media images and flashing-light information, The Complete
Tassajara Cookbook will provide a glowing sense of calm—hefty with
substance, light with spirit, and rich with the experience of a
master."—Mollie Katzen, author of The Moosewood Cookbook
"A thoughtful tutorial. The detailed recipes that follow are
eclectic and at times unusual, but all celebrate vegetarian cuisine
and the art of improvisation."—San Francisco Chronicle
"The book reads like a script from a (good) cooking show. The
recipes are nicely simple and easy to follow. This cookbook should
be on any cooking enthusiast's shelf, whether you're a vegetarian
or not."—Elephant Journal
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