Immagine dell'autore.

Edward Espe Brown

Autore di The Tassajara Bread Book

7+ opere 2,380 membri 26 recensioni 2 preferito

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

Zen: The Art of Modern Eastern Cooking (1998) — Introduzione — 57 copie
Greyston Bakery Cookbook (1986) — Prefazione — 52 copie
How to Cook Your Life [2007 film] (2011) — Featured — 8 copie

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

This edition of The Greens Cook Book is out of print. There is a newer edition, but I have not seen it so cannot compare the two. Years ago, maybe around 1999 or 2000, I had the most amazing soup at a Portland restaurant that specialized in breakfast and lunch. I mentioned how much I loved it to the waiter who said it came right out The Greens Cook Book. Money was tight so I went to Barnes & Noble, picked up the cookbook and copied out the recipe, intending to buy it later, but later never came. Recently, one of my reviews at Powells.com was used in their email newsletter and they gave me a $40 credit as a thank you. I dithered about what to get, but finally decided I was finally going to get this cookbook for once and for all. And now, after all this time, the used copy was only five dollars. Nonetheless, at that ridiculously low price, it still more than 260 recipes that are still tested in the toughest trial there is, a restaurant kitchen.

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...
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1 vota
Segnalato
Tonstant.Weader | 3 altre recensioni | Jun 24, 2018 |
Got from Library - Don't buy
 
Segnalato
jhawn | 3 altre recensioni | Jul 31, 2017 |
Vegetable Pies, , p.221, good, simple, would do well without the pie shell.
 
Segnalato
DromJohn | 4 altre recensioni | Sep 18, 2016 |
Thrift store find. ?The edition I read, ISBN 9781570625800, says 35 new recipes." ?áThe foreward by Alice Waters is less than a p. long (not enough for even her most devoted fans to read the book, I think). ?á

The recipes generally have a nice little intro. about how they were developed, or what time of year they're served, or which kinds of eaters like them. ?áThere are also free verse spiritual poems, line drawings, and a few B&W photos.

The Zen spiritual aspect would be quite nice for readers so inclined, and is not distracting for me, an atheist. ?áTassajara, I have found, is a Japanese Zen monastery that hosts retreats in the mountains east of Big Sur.

The recipes are vegetarian - some are even Vegan. ?áThey are generally quite healthful, though some are a little heavy on the butter. ?áMost use ingredients that are widely available and not expensive. ?áThey are mostly quite easy to make. ?áSubstitutions and variations are mentioned - flexibility & adaptability are important, I think, to the people who live & work at Tassajara.?á

I found 6 recipes and ideas I want to try:

Gingerbread Pancakes
Kale and White Bean Soup
Carrot Ginger salad with Golden Raisins and Sour Cream
Fabulous Black-Eyed Peas
Baked Tomatoes with Herbs
Glazed Cream Cheese Lemon Cookies (I'll skip the glaze.)

Ok, yes, I've seen other recipes for all of these - but the versions here seem especially well-suited to an ordinary home cook like me.

I highly recommend this book to all who are looking for a simple, not trendy, way to eat healthfully & joyfully. ?á
I would be delighted to ship my copy (trade pb in almost new condition) free to any US member.

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Segnalato
Cheryl_in_CC_NV | Jun 6, 2016 |

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Statistiche

Opere
7
Opere correlate
3
Utenti
2,380
Popolarità
#10,787
Voto
4.1
Recensioni
26
ISBN
52
Lingue
6
Preferito da
2

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