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Synopsis:
Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care.


In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes.


Review:
"A baking Zen priest after [our] own heart!""-O, The Oprah Magazine"
"This was the first cookbook I ever bought for myself, back when it was first published. To this day, I consider "The Tassajara Bread Book "to have been a major influence not just on my cooking and baking, but on my attitude and philosophy about food in general. Thank you, Ed Brown, for this lasting gift."-Mollie Katzen, author of "The Moosewood Cookbook "
"I feel a special fondness for this book, which helped launch me on my way to baking bread. Edward Brown's warmth shines through on every page, the recipes remain wonderfully unusual (I love the three-layer corn bread, which I've never seen elsewhere), and the overall experience is one of brilliant simplicity."-Mark Bittman, author of "How to Cook Everything"


“A baking Zen priest after [our] own heart!”—"O, The Oprah Magazine"
“This was the first cookbook I ever bought for myself back when it was first published. To this day, I consider "The Tassajara Bread Book" to have been a major influence not just on my cooking and baking, but on my attitude and philosophy about food in general. Thank you, Ed Brown, for this lasting gift.”—Mollie Katzen, author of "Moosewood Cookbook "
“I feel a special fondness for this book, which helped launch me on my way to baking bread. Edward Brown’s warmth shines through on every page, the recipes remain wonderfully unusual (I love the three-layer corn bread, which I’ve never seen elsewhere), and the overall experience is one of brilliant simplicity.”—Mark Bittman, author of "How to Cook Everything"
“Like thousands of cooks of my generation, I have in my kitchen an ancient volume of "The Tassajara Bread Book," its cover gritty w


"A baking Zen priest after [our] own heart!"--"O, The Oprah Magazine"
"This was the first cookbook I ever bought for myself back when it was first published. To this day, I consider "The Tassajara Bread Book" to have been a major influence not just on my cooking and baking, but on my attitude and philosophy about food in general. Thank you, Ed Brown, for this lasting gift."--Mollie Katzen, author of "Moosewood Cookbook "
"I feel a special fondness for this book, which helped launch me on my way to baking bread. Edward Brown's warmth shines through on every page, the recipes remain wonderfully unusual (I love the three-layer corn bread, which I've never seen elsewhere), and the overall experience is one of brilliant simplicity."--Mark Bittman, author of "How to Cook Everything"
"Like thousands of cooks of my generation, I have in my kitchen an ancient volume of @l


"The bible for bread baking."--"The Washington Post"


"A baking Zen priest after [our] own heart!"--"O, The Oprah Magazine"
"This was the first cookbook I ever bought for myself back when it was first published. To this day, I consider "The Tassajara Bread Book" to have been a major influence not just on my cooking and baking, but on my attitude and philosophy about food in general. Thank you, Ed Brown, for this lasting gift."--Mollie Katzen, author of "Moosewood Cookbook "
"I feel a special fondness for this book, which helped launch me on my way to baking bread. Edward Brown's warmth shines through on every page, the recipes remain wonderfully unusual (I love the three-layer corn bread, which I've never seen elsewhere), and the overall experience is one of brilliant simplicity."--Mark Bittman, author of "How to Cook Everything"
"Like thousands of cooks of my generation, I have in my kitchen an ancient volume of "The Tassajara Bread Book," its cover gritty with flour, its spine cracked from use, its pages stained with molasses, and dog-eared with decades of perusal. It is the book that taught me how to make bread and its simple wisdom has been present in every loaf I have baked. I will recommend it with enthusiasm to a new generation of cooks."--Steve Raichlen, author of "The Barbeque Bible"


The bible for bread baking. "The Washington Post"


A baking Zen priest after [our] own heart! "O, The Oprah Magazine"
This was the first cookbook I ever bought for myself back when it was first published. To this day, I consider "The Tassajara Bread Book" to have been a major influence not just on my cooking and baking, but on my attitude and philosophy about food in general. Thank you, Ed Brown, for this lasting gift. Mollie Katzen, author of "Moosewood Cookbook "
I feel a special fondness for this book, which helped launch me on my way to baking bread. Edward Brown s warmth shines through on every page, the recipes remain wonderfully unusual (I love the three-layer corn bread, which I ve never seen elsewhere), and the overall experience is one of brilliant simplicity. Mark Bittman, author of "How to Cook Everything"
Like thousands of cooks of my generation, I have in my kitchen an ancient volume of "The Tassajara Bread Book," its cover gritty with flour, its spine cracked from use, its pages stained with molasses, and dog-eared with decades of perusal. It is the book that taught me how to make bread and its simple wisdom has been present in every loaf I have baked. I will recommend it with enthusiasm to a new generation of cooks. Steve Raichlen, author of "The Barbeque Bible""
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