Tassajara Dinners & Desserts

Tassajara Dinners & Desserts Cover

Tassajara Dinners & Desserts

By Dale Kent; San Francisco Zen Center; San Francisco Zen Center

Gibbs Smith, Hardcover, 9781423605201, 224pp.

Publication Date: January 12, 2009

Description

In "Tassajara: Dinner & Desserts, " readers will not only find recipes filled with the flavor of Zen practice but also stories from past guest cooks, such as Deborah Madison, Ed Brown, Gloria Lee, and many others, whose calm and peaceful minds were truly tested behind the doors of the Tassajara kitchen, whose monastic kitchen differs from a normal restaurant kitchen in that the activity of preparing the food is understood to be spiritual practice. The Tassajara Zen Mountain Center teaches that every aspect of one's day can be lived with mindfulness--even food preparations and choices of what we eat.

A FEW OF THE FIFTY RECIPES INCLUDE:

Frittata with Caramelized Onions, Goat Cheese, and Sage

Coconut Curry with Mixed Vegetables

Tofu Neatballs

Sweet Tapioca Soup with Honeydew

Ricotta Chevre with Ginger Berry Compote

Dale and Melissa Kent lived and practiced at the Tassajara Zen Mountain Center for seven years. They now work as caretakers in the foothills of the eastern Sierras, where they garden, cook, and promote sustainable living and organic food for all. They currently make their home in Washoe Valley, Nevada.



About the Author
Kent is professor of history at the University of California at Riverside.

Dale and Melissa Gilbert Kent lived and practiced at the Tassajara Zen Mountain Center for seven years.

Dale and Melissa Gilbert Kent lived and practiced at the Tassajara Zen Mountain Center for seven years.