– Buy The Tassajara Bread Book book online at best prices in India on Read The Tassajara Bread Book book reviews & author details. 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. 18 Aug The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. With complete.

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I’d need a special occasion. Thanks for telling us about the problem. They turned out really well. Informative, provocative and funny, Brown serves up a unique combination of inspiring wisdom and kitchen skills that will raise even the most demanding foodie to new spiritual and gastronomic he I heard of this book while watching How To Cook Your Life: Goodreads helps you keep track of books you want to read. I probably would have starved during my residency at Txssajara without the bread: I’ve never used that.

I just have never felt quite ready to tackle bread, which seems so much more complicated than other bopk of baking or cooing. Tassajara is the best intro to bread baking i’ve ever seen, with detailed instructions on every step taesajara water to sponge to how to knead, rising consistency and baking time.

The Tassajara Bread Book

The basic Tassajara recipe for whole thw bread makes four loaves so you know they like bread! There are invaluable drawings showing you exactly what things should look like. Refresh and try again. Fold in salt and oil, and additional flour.


Don’t forget the greasing part – I’ve tried that and it also resulted in tears, although we ate the unstuck bread anyway. I love used bookstores because I can pick up gems like this one, with an inscription in the front cover very sweet, from roommate to roommateold bookmarks marking favourite recipes, and a well-worn feel to all the pages.

Why mess with what you know? Four stars for the recipes, instructions and tips.

The Tassajara Bread Book by Edward Espe Brown

I’ve never made bread that has risen so well and easily. I appreciate the feel and tone of this book in that for me, it focuses on the simple, humble pleasure of making bread.

Be the first to ask a question about The Tassajara Bread Book. I’m looking forward to trying this out since I believe about half the recipes can be made Vegantastic.

My only critique would be that the layout thee sketches and instructions does leave something to be desired, requiring much page flipping if one is seeking to follow-step by step. I think this is a great book to start out with if you want to learn the art of baking.

Cookbook Club Presents: The Tassajara Bread Book | Edible Brooklyn

This book is warm and welcoming and contains much to aid the aspiring break baker. My bread bible from the 70s – still use it.

Be careful – use fresh yeast, and refrigerate yeast until you use it. The recipe for the standard Tassajara yeasted bread starts on page 34 and the instructions start on page I’ve owned 5 or more copies of this book, used them to the point that they were so sticky from bread goops, handling while cooking, that they end up being recycled. I have not developed my baking repertoire as heavily as I have my savory mind, so I have referred to this gem many a times since receiving a copy some time ago.


View all 3 comments. May 10, Dianna rated it it was amazing. They bresd help flesh out the instructions for the bread and add to the quality of the loaves you’ll end up with – they show you how to knead and shape the bread, how long and when After trying this book I have very high te for it. I guess this allows the bread to expand over the sides of the loaf pans, which isn’t necessary but looks cool.

Cookbook Club Presents: The Tassajara Bread Book

But soon, I think, soon I make a half recipe of the basic yeasted bread recipe 1 and mix whole wheat and white flour. The techniques Brown describes helped I knew I wanted to try this book after seeing How to Cook Your Life, a documentary on the zen monastery where the author teaches, about a year ago. Just push it down flat, cut it in two with a knife, and then form the loaves without messing with the smooth surface of the dough.

You can use any kind of sweetener, but be careful, because the sweetness of various sweeteners varies, and these variations can cause problems with rising. Here’s where I start to vary slightly from this recipe. I’m sure all of the other recipes in this book are good too, but I wouldn’t know, because I’ve never made them.