In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than 30 years. “Ordinary food for ordinary people” is the way Brown once described his approach, but there’s nothing ordinary about these culinary offerings.
From appetizers to desserts, these 200-plus recipes use the freshest ingredients in ways that will tantalize the palates of everyone, from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown’s own poetry. The revised edition, published in 2000, includes 29 new and four revised recipes, new photographs, and a new introduction.
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident