Product Description

Gathers recipes for yeasted and unyeasted breads, pastries, sourdough breads, pancakes, scones, bagels, biscuits, muffins, flavored butters, cookies, cakes, and tarts.

Product Details

• Amazon Sales Rank: #151408 in Books
• Published on: 1996-04-01
• Format: Special Edition
• Original language: English
• Number of items: 1
• Binding: Paperback
• 176 pages

Review
"The bible for bread baking."--Washington Post
"Rarely has such a book of such simplicity underscored so well the joy of culinary discovery."--Bon Appetit
"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 and The Enchanted Broccoli Forest

Customer Reviews

Excellent, a cook's cookbook.
I've had this book for 15 years now. It taught me how to make bread - this of all the books I tried back then was the one that did it. The style is clear, and its approach eminently practical. For muffins it's great too. One of the things I like best is the series of "something missing" recipes, where the E.E.Brown shows how to get around various missing ingredients. These recipes have saved me on many occasions. Long gone are the days when I didn't know how to bake myself a loaf of bread or a tray of muffins. And of all the books in our kitchen, this one still sees regular use - along with Larousse ...

More of a "cooking book" than a "cook book".
My ex-husband has "my" copy of the original 1970 version of *The Tassajara Bread Book*, so a few years ago I just had to run out and get the "Revised & Updated Edition" published in 1986. More than merely a book of recipes, it is a truly bonny bread book with marvelously detailed instructions and diagrams as was the original, but I must say Edward Brown's recipe for Tibetan Barley Bread alone is worth the price of this book.

*The Tassajara Bread Book* is more of a "cooking book" than a "cook book". Janet@netcom.com says *The Tassajara Bread Book* is "a great introduction to baking bread" because "this is a great basic how-to book". As with bread itself, "basic" is simply some flour mixed with enough water to form a dough; anything else we do to it merely makes it "civilized". I do not know how "civilized" Janet's baking is, nor do I know how much time she has just for bre! ad making, but for those of us who lead hectic lives always on the go but still want to minimize the amount of preprocessed and junk foods we eat *The Tassajara Bread Book* is top drawer.

My only dissatisfaction is that Edward Brown's *The Tassajara Cooking Book*, an excellent companion to this one, seems to be out-of-print at this time. Of course, my ex-husband has "my" copy of the original 1970 version.

a great introduction to baking bread
This is a great basic how-to book, explaining the process of baking bread clearly and simply. The illustrations are very helpful, and the recipes are wonderful -- my favorite is the Swedish Summer Rye. As with all well-loved cookbooks, my copy is battered and stained. If you want to learn to bake bread, this is the place to start.