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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:
Best bread ever!!! February 24, 2006
5 out of 5 found this review helpful
I learned to bake bread using this book, back in the 1970's when it was first published. It has easy to follow instructions and diagrams to explain the step-by-step process of making the most delicious breads, rolls and coffee cakes. Great for both the novice and accomplished baker, this book gets us back to basics and the art of creating delicious, wholesome food.
Basic bread book January 13, 2006
4 out of 4 found this review helpful
This book provides an introduction to bread and dessert making. Brown was the chief cook at the Tassajara meditation center, which was known for its food as well as its meditation hall. Brown begins the book with a brief description of ingredients, utensils, and yeast. Then he provides step-by-step instructions for making a basic loaf of yeasted bread, illustrated with pen-and-ink drawings. This is followed by recipes for a variety of yeasted breads, then a section of recipes for yeasted pastries. Then comes an interesting section of unyeasted (and unleavened) breads, some sour-dough recipes, and a chapter of muffins and quick breads. The book ends with a chapter on desserts, which includes recipes not only for baked items like pie crusts and cookies, but also a few candy recipes and even an ice cream recipe.
Like the Tassajara Cookbook, the emphasis in this book is on mastering the principles of cooking rather than on specific recipe ideas. Thus, many of the recipes are simply variations based on the basic recipes. Unlike the Tassajara Cookbook however, this book usually provides specific measurements of ingredients to be used instead of general suggestions or ratios. Readers may find it slightly disconcerting to read that Brown includes some untested recipes (that friends have, of course, assured him work well). Hard-core vegetarians may be shocked that Brown suggests using meat in one variant of a recipe. Nevertheless, the book is an excellent repository of basic bread recipes that is especially suited for vegetarians or those interested in cooking with whole grains.
The definative bread book!! November 10, 2005
2 out of 2 found this review helpful
I have had a copy of this book since the 1970's and am so glad it is still in print. This is the book that I give to friends not only for the great recipes but for the philosophy about bread and food. It is full of never fail recipes that my family feels are necessary staples!
Bread 101 September 15, 2005
2 out of 2 found this review helpful
I have used this book for years. It not only has the basics of breadmaking, and how to braid bread, but the recipes are all great. The most wonderful part of the book is the lessons on how to substitute ingredients, and their effects on the taste and consistency.
I have suggested this book to anyone who wants to learn to bake good bread. The pictures are a treat as well. No need for any other bread book!
Great book September 15, 2005
1 out of 1 found this review helpful
Easy directions, easy recipes, wonderful home made bread. With a bread mixer, no need to learn how to knead. I should have bought this book years ago.
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