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| The Tassajara Bread Book | 
 enlarge | Author: Edward Espe Brown
Publisher: Shambhala
Category: Book
List Price: $14.00
Buy New: $7.81
You Save: $6.19 (44%)
New (48) Used (13) Collectible (1) from $6.84
Avg. Customer Rating:  50 reviews
Sales Rank: 6253
Media: Paperback
Edition: 25 Anv
Number Of Items: 1
Pages: 176
Shipping Weight (lbs): 0.6
Dimensions (in): 8.9 x 5.9 x 0.5
ISBN: 157062089X
Dewey Decimal Number: 641.815
EAN: 9781570620898
ASIN: 157062089X
Publication Date: August 22, 1995
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
| Showing reviews 46-50 of 50 | | « PREV 1 ... | | |
 How I taught my Mother to bake bread May 16, 2000
7 out of 7 found this review helpful
I grew up on home made bread, learned to bake bread from my Mother, then relearned how to bake bread well from The Tassajara Bread Book shortly after it was first published. It provides the right instructions for making bread from a sponge, tells you how to tell by feel when the bread is kneeded sufficiently ... and gives some excellent bread recipes - leavened, unleaven, quick and a variety in between. It has a recipe for Japanese vegetable pancakes that serve easily as meals or snack for small children. It has two dessert recipies - cream cheese bar cookies and peach kuchen that quickly become standards. In short, I highly recommend the book.
A Nicely-written Bread Book February 28, 2000
12 out of 12 found this review helpful
Mr. Brown writes from the perspective of starting as a cook's helper, learning cooking by trail-and-error, and graduating to head cook of a monastery kitchen. His writing also reflects a Zen monk's reverence for food and the ritual of cooking.The Tassajara Basic Yeasted Bread is discussed in detail. Chapters on yeasted bread, yeasted pastry, unyeasted bread, sourdough, pancakes, muffins and quickbreads, and desserts follow. Recipes stress the use of natural foods and grains. Most recipes include alternate ingredient suggestions. I first used this cookbook to make the Tassajara Basic Yeasted Bread. I never before had made bread. The whole wheat dough was stiff. Mixing the dough was extremely hard work. Kneading the dough was agony. Making this bread taught me respect both for bread and for anyone who makes bread. I recently rediscovered this cookbook while seeking a cornbread/muffin recipe that did not use shortening. I made muffins substituting molasses for honey and adding marjoram. My muffins were excellent both alone and with bean dishes. Cooking is vastly underrated. One who cooks economically and maintains a clean, safe household is free to "Be All That You Can Be", an accomplishment that would make an Army drill sergeant or a Zen master proud. Mr. Brown's writing reflects that pride.
This book demystifies the glorious act of bread-baking! January 24, 1999
6 out of 6 found this review helpful
It seems as if there are those who would be happier if bread making remained shrouded in mystery! This book makes the very therapeutic and giving experience of making bread... an act of joy.
More of a "cooking book" than a "cook book". August 7, 1998
11 out of 13 found this review helpful
My ex-husband has "my" copy of the original 1970 version of *The Tassajara Bread Book*, so a few years ago I just had to run out and get the "Revised & Updated Edition" published in 1986. More than merely a book of recipes, it is a truly bonny bread book with marvelously detailed instructions and diagrams as was the original, but I must say Edward Brown's recipe for Tibetan Barley Bread alone is worth the price of this book.*The Tassajara Bread Book* is more of a "cooking book" than a "cook book". Janet@netcom.com says *The Tassajara Bread Book* is "a great introduction to baking bread" because "this is a great basic how-to book". As with bread itself, "basic" is simply some flour mixed with enough water to form a dough; anything else we do to it merely makes it "civilized". I do not know how "civilized" Janet's baking is, nor do I know how much time she has just for bre! ad making, but for those of us who lead hectic lives always on the go but still want to minimize the amount of preprocessed and junk foods we eat *The Tassajara Bread Book* is top drawer. My only dissatisfaction is that Edward Brown's *The Tassajara Cooking Book*, an excellent companion to this one, seems to be out-of-print at this time. Of course, my ex-husband has "my" copy of the original 1970 version.
a great introduction to baking bread April 28, 1998
5 out of 5 found this review helpful
This is a great basic how-to book, explaining the process of baking bread clearly and simply. The illustrations are very helpful, and the recipes are wonderful -- my favorite is the Swedish Summer Rye. As with all well-loved cookbooks, my copy is battered and stained. If you want to learn to bake bread, this is the place to start.
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