The Tassajara Bread Book
The Tassajara Bread Book by Edward Espe Brown, published by Shambhala in 1995, is a comprehensive guide to baking that emphasizes the importance of nurturing and care in the bread-making process. This anniversary edition spans 161 pages and presents a variety of recipes, including breads, pastries, muffins, and desserts, tailored for contemporary tastes. The book aims to inspire readers to explore the art of baking while appreciating the ingredients involved.
In this edition, Ed Brown not only shares his expertise but also reflects on the book’s influence over the years, providing five new recipes in a thoughtful afterword. Readers will find a focus on cooking with natural foods and specific ingredients, making it a valuable resource for those interested in enhancing their baking skills. The dimensions of the book are 9 inches in height and 6 inches in length, making it a practical addition to any kitchen library.
Official synopsis Publisher
Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care.
In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make–and enjoy–breads, pastries, muffins, and desserts for today’s sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes.
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