The Tassajara Bread Book

Front Cover
Shambhala, 1995 - Cooking - 161 pages
5 Reviews
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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Up to my elbows in joy with this book for years

User Review  - sundon -

Hands down my favorite baking book for over 20 years. My copy is covered in butter & oil stains from front to back. A gentle and loving simple instruction book on baking and the love of excellent ingredients. A must have for anyone serious about good food. ... Read full review

The Tassajara Bread Book

User Review  - mlmmb -

Anyone can feel confident in learning to make bread with this book. The book encourages experimentation and that makes each loaf unique. Bread making is very creative and this book makes you feel like an artist. Read full review

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About the author (1995)

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.

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