In a friendly and informal style, Ed Brown presents the recipes that
have made the kitchen at the Tassajara Zen Center famous for more than
thirty years. "Ordinary food for ordinary people" is the way Brown once
described his approach, but there's nothing ordinary about these
culinary offerings. From appetizers to desserts, the over two hundred
recipes use the freshest ingredients in ways that will tantalize the
palates of everyone from down-home vegetarians to the most
discriminating gourmet cooks. The recipes are interspersed throughout
with line drawings, photographs of the center and its environs, and
Brown's own poetry. This revised edition includes twenty-nine new and
four revised recipes, new photographs, and a new introduction.
"A vegetarian delight, filled with unusual recipes combining the flair
of California nouvelle cuisine with the down-home charm of meals
improvised from fresh garden fare."—
Yoga Journal
The author introduces a 100 or so vegetarian recipes with charming
stories and poems about where they came from, suggestions for how and
when to serve them, and precise instructions for making them perfectly.
