Synopses & Reviews
Good bread needs more than just flower 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.
"This was the first cookbook I ever bought for myself, back when it was first published. To this day, I consider The Tassajara Bread Book to have been a major influence not just on my cooking and baking, but on my attitude and philosophy about food in general. Thank you, Ed Brown, for this lasting gift." Mollie Katzen, author of The Moosewood Cookbook and The Enchanted Broccoli Forest
"How small and humble this book is to have made such a big difference....Many people consider it the bible of bread baking, one of the most influential cookbooks ever, an inspiration not only to bakers and chefs but also to an entire generation of food writers." New York Times
A baking classic that tells how to make breads for today's sophisticated palates. 30 new recipes interspersed with beautiful line drawings and poetry.
Gathers recipes for yeasted and unyeasted breads, pastries, sourdough breads, pancakes, scones, bagels, biscuits, muffins, flavored butters, cookies, cakes, and tarts.
About the Author
Edward Espe Brown is author of the best-selling Tassajara Bread Book and past president of the San Francisco Zen Center. He helped found and run the internationally acclaimed Greens restaurant in San Francisco with the renowned chef Deborah Madison. He lives in Fairfax, California.