Edward Espe Brown
Autore di The Tassajara Bread Book
Sull'Autore
Edward Espe Brown is author of the Tassajar Breada 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
Fonte dell'immagine: How to Cook Your Life party, 2007, photo by Andrew Zakem
Opere di Edward Espe Brown
Opere correlate
Etichette
Informazioni generali
- Nome legale
- Brown, Edward Espé
- Altri nomi
- Jusan Kainei
- Data di nascita
- 1945-03-24
- Sesso
- male
- Nazionalità
- USA
- Luogo di residenza
- San Anselmo, California, USA
Fairfax, California, USA - Attività lavorative
- Buddhist Priest (ordained 1971)
writer
chef - Organizzazioni
- Tassajara Zen Mountain Center
Soto Zen Buddhist Association
Peaceful Sea Sangha - Breve biografia
- Edward has been practicing Zen since 1965, and was ordained as Soto Zen Buddhist priest in 1971 by Shunryu Suzuki Roshi, who gave him the Dharma name Jusan Kainei, which means "Longevity Mountain, Peaceful Sea."
Edward is also an accomplished chef, who helped found Greens Restaurant in San Francisco and worked with Deborah Madison in writing The Greens Cookbook. Edward's other books include The Tassajara Bread Book, Tassajara Cooking, The Tassajara Recipe Book, and Tomato Blessings and Radish Teachings. He also edited Not Always So, a collection of Suzuki Roshi's lectures. In 2007, Edward appeared in How to Cook Your Life, a critically acclaimed feature-length documentary film directed by Doris Dörrie.
Utenti
Recensioni
Liste
Premi e riconoscimenti
Potrebbero anche piacerti
Autori correlati
Statistiche
- Opere
- 7
- Opere correlate
- 3
- Utenti
- 2,380
- Popolarità
- #10,787
- Voto
- 4.1
- Recensioni
- 26
- ISBN
- 52
- Lingue
- 6
- Preferito da
- 2
The recipes are organized by the kinds of dishes you might want to make with chapters on salads, soups, pasta, casseroles, tarts, sandwiches, pizza, savory pastries, side dishes, sauces, and desserts. At the end of the book, there’s a section on pairing wines with vegetarian dishes, recommended kitchen tools, seasonal menus, and a glossary of foods used in the recipes. All in all, it’s a deep dive into vegetarian cooking that highlights simple flavors and your own creativity. More than one recipe gives you a list of possible ingredients so you can more or less make your own using their broad parameters.
There’s nothing flashy about The Greens Cook Book. There are no beautiful photos that will make you drool. The only illustrations are simple outline sketches of herbs and greens. The short introductions to recipes are just about the recipe, without any personal stories or history. It’s a serious cookbook focused on the recipes, not on the personality of the chef. It’s full of recipes that are delicious and you don’t have to be a vegetarian to enjoy them.
This is one of those cookbooks that become a staple, a foundational book like “The Joy of Cooking” or “The Fannie Farmer Cookbook.” In addition to its rich collection of vegetarian recipes, it includes the basic on making soup stocks, sauces, and other building-block recipes that many cookbooks assume you know.
This is vegetarian cooking the way it should be. Cooking new and delicious dishes that are about abundance and flavor. Many vegetarian cookbooks focus on deprivation, trying to replicate the meats you have left behind. There is no deprivation in The Greens Cook Book because this is vegetarian cooking as a thing itself, not a replacement. There’s no feeling of being left out or of missing flavors. It’s all about great vegetables and ways to cook them that bring out their own rich and sumptuous flavor.
You can find The Greens Cook Book wherever they sell used books, including Powells and Amazon. There is a newer edition, but I don’t know if anything is different.
The Greens Cook Book at Powells Books
Greens Restaurant
Deborah Madison author site
Edward Espe Brown on Facebook
★★★★★
https://tonstantweaderreviews.wordpress.com/2018/06/24/the-greens-cook-book-by-d...… (altro)