Tassajara Cooking
by Edward Espe Brown
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Book Summary Information
Author: Edward Espe BrownEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1986-05-12
ISBN: 0877733449
Number of pages: 272
Publisher: Shambhala
Book Reviews of Tassajara Cooking
Book Review: How to Cook
Summary: 5 Stars
This book is a how-to-cook, not what-to-cook book. Instead of individual recipes, the emphasis is on how to take ingredients and create tasty and appealing meals from them without much fuss. The book begins with a short chapter on knives and how to use them. It then moves on to various cooking methods, such as sautéing, and braising, before briefly listing common vegetables and their seasons. The main part of the book is organized into 3 sections: vegetables (ordered by season), other ingredients (fruits, nuts, grains, dairy, etc.) and combined foods (condiments, soups, sauces, and casseroles). The book closes with a brief section on caring for kitchen equipment.
Rather than specifying exact amounts, Brown describes the general idea for creating a recipe for each vegetable. He suggests several ingredients that might go well together with the vegetable at hand, and a cooking method, but it is left up to the reader to decide what ratios and amounts to use. One advantage of this approach is that the recipes can easily be scaled to feed one person or one hundred. Instead of specific cooking instructions, Brown draws the cook's attention to factors that may affect the taste or aesthetic qualities of the dish, and leaves it up to the cook to make the final decisions. The lack of specific amounts in many of the recipes might be disconcerting to some, especially those who are just starting out in the kitchen. Others will find Brown's approach liberating, and they may finally learn to cook, instead of just following recipes.
Although the recipes are entirely vegetarian, the book could be useful for anyone who regularly cooks vegetables. Some of the recipes call for dairy or eggs, but in many cases, Brown also suggests options that would be suitable for vegans. In addition to covering common Western vegetables, Brown includes suggestions for cooking some sea vegetables and other common Japanese ingredients like miso.
Summary of Tassajara Cooking
When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cooking?for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish?struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later.Brown discusses methods for working with vegetables, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, Tassajara Cooking is a comprehensive guide to inspired cooking, with joy.
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