Tassajara Cooking
Tassajara Cooking by Edward Espe Brown, published by Shambhala Publications in 1986, is a comprehensive guide that explores the art of cooking with a focus on natural foods and vegetarian ingredients. This edition, spanning 255 pages, presents a redesigned format that remains relevant for contemporary readers. The book emphasizes the importance of each step in the cooking process, from selecting fresh ingredients to serving the final dish, appealing to those who value food and nutrition.
Readers will find a wealth of recipes and techniques that cover a variety of cooking methods, including the preparation of vegetables, grains, beans, dairy products, and fruits. The book offers practical suggestions for planning nutritious meals, ranging from soups and salads to desserts. Accompanied by illustrations that clarify the cooking process, Tassajara Cooking serves as an inspiring resource for anyone looking to enhance their culinary skills and appreciation for wholesome cooking.
Official synopsis Publisher
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, 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.
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