The Tassajara Recipe Book

By: Edward Espe Brown
ISBN: 1-57062-580-8
List Price: $16.95
Shambhala

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Foreword by Alice Waters

Introduction to the Revised Edition

Introduction to the First Edition

BREAKFAST BREADS & PASTRIES:

Grandmother Mary's Coffeecake
Blueberry Muffins
Gingerbread Pancakes
Currant Cream Scones
Breakfast Bread Pudding
Guest French Toast
Multigrain Pancakes
Buttermilk Bran Bread
Cardamon Lemon Soda Bread
Buttermilk Pancakes

EGGS, BREAKFAST TOFU, & OUR LATEST GRANOLA:

Baked Eggs
Mexican Baked Eggs
White Wine Scrambled Eggs
Tofu Smoothie
Scrambled Tofu
Tassajara Granola

YEASTED BREADS:

Potato Bread
Millet Bread
Heidelberg Rye
Cottage Cheese Dill Bread
Three-Seed Bread
Yeasted Cheese Bread
Sundried Tomato Foccaccia

SOUPS & STOCKS

Perfection Squash Soup
Potato Soup with Caramelized Onions
Green Bean Soup with Basil Butter
Carrot Soup with Orange
Sweet and Sour Cabbage Soup
Spinach or Chard Soup
Lentil Tomato Mint Soup
Kale and White Bean Soup
Chickpea and Spinach Soup
Yellow Pea Soup with Cumin and Lemon
Green Corn Soup
Non-Dairy "Cream" Soup
Spicy Cashew Tomato Soup
Fruit Soup
Oriental Stock
Mushroom Stock

SALADS & SALAD DRESSINGS

Mixed Green Salad with Grapefruit, Avacado & Lime-Cumin Vinaigrette
Spinach Salad with Feta Cheese, Red Onions, and Olives
Excellent Apple Salad
Asian Slaw
Baby Greens with Nectarines, Goat Cheese, and Fire-Roasted Walnuts
Tofu Bob's Herb Dressing
Chinese Cabbage Salad with Orange and Tahini Dressing
Chinese Cabbage Salad with Garlic Vinaigrette
Carrot Ginger Salad with Golden Raisins and Sour Cream
Avocado Salad with Grilled Red Pepper Sauce
Pineapple Jicama Salad with Avocado, Chilies, and Lime
Pickled Red Onions
Pungent Cucumbers
Our Salad Dressing and Variations
Avocado Dressing
Tahini Tamari Dressing

SAUCES & SPREADS

Nut Loaf Sauce
Tartar Sauce with Fresh Basil
Salsa de Mancha Manteles
Satay Peanut Sauce
Mint Chutney
Tomato Sauce
Herbed Feta Ricotta Spread
Almond Pate

SOME GRAIN, BEAN, & VEGETABLE DISHES

Properly Cooked Brown Rice
Bulgur Pilaf with Vegetables
Fabulous Black-Eyed Peas
Sesame Soybeans
Tofu Cabbage Grill
"Chinese" Cauliflower
Baked Onions with Balsamic Vinegar
Baked Tomatoes with Herbs
Green Beans with Sesame Paste and Garlic
Mushrooms with Bok Choy

ENTREES WITH A CRUST:

A Very Large Pizza
Pizza Dough
Goat Cheese Zucchini Pizza
Pizza Mexicana
Tassajara Calzone
Greek Pizza with Spinach, Feta, and Kalamata Olives
Cabbage Pie
Pastry Dough for Savory dishes
Cumin Cheese and Onion Tart
Tassajara Smoked Cheese and Spinach Pie

TOFU ENTREES:

Tofu Marinade
Grilled Marinated Tofu
Tofu Cutlets
Tofu Teriyaki
Tofu Pad Thai
Baked Tofu
Tofu Miso Stew
Sage Biscuits
Alaskan Tofu
Mushroom Tofu Stroganoff

OTHER FAVORITE  ENTREES:

Scalloped Potatoes with Smoked Cheese
Cheese and Nut Loaf
Spring Vegetable Timbale
Chili Rellenos Souffle
Mustard Butter Pasta with Broccoli
Moussaka
Tortilla Casserole
Polenta and Mushroom Gratin
Polenta Eggplant Gratin
Roasted Vegetables with Satay Peanut Sauce
Cheese Enchiladas

DESSERTS

Sour Cream Poppyseed Cake
Mocha Cake with Mocha Icing
Lemon Pudding Cake
Orange Raisin Walnut Cake
Fresh Ginger Gingerbread
Thumbprints
Hazelnut Chocolate Cake
Apple Walnut Sour Cream Bread
Fig Bread
Coffee Almond Butter Cookies
Oatmeal Shortbread
Pecan Dreams
Brian's Chocolate Chip Cookies
Glazed Cream Cheese Lemon Cookies
Date and Pecan Confection
Quick Spice Cake
Peach or Apricot (Summer Fruit) Crisp
Berry (or Nectarine) Lemon Pudding
Melon Balls in Lemon Ginger Syrup
Lime Cream and Strawberries
Vanilla Crème Anglaise
Persimmon Cream
Gingered Figs

Acknowledgments

Autobiographical Tidbits

Index

Notes

From The Publisher:

This revised edition features 35 new recipes (and more than 150 recipes in all) from the famed kitchen of the Zen Mountain Center.  Spicy Cashew Tomato Soup, Gingerbread Pancakes, Tofu Smoothies, Mint Chutney, and- among the six new desserts- Melon Balls in Lemon Ginger Syrup and Mocha Cake with Mocha Icing are only a few of Ed Brown's new combinations of the freshest vegetarian ingredients.  Updated photographs of Tassajara in all its beauty; simple, cheerful drawings; and the author's friendly comments and Zen poetry will all enhance the joy of cooking.

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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.

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