Edward Espe Brown
Edward Espe Brown began cooking and practicing Zen in 1965. He was the first head resident cook at Tassajara Zen Mountain Center from 1967 to 1970. He later worked at the celebrated Greens Restaurant in San Francisco, serving as busboy, waiter, floor manager, wine buyer, cashier, host, and manager. Ordained a priest by Shunryu Suzuki Roshi, he has taught meditation retreats and vegetarian cooking classes throughout North America and Europe. He is the author of several bestselling cookbooks, including The Tassajara Bread Book, and the editor of Not Always So, a book of lectures by Shunryu Suzuki Roshi. He is the subject of the critically acclaimed 2007 documentary film How to Cook Your Life. He resides in Fairfax, California.
"Here, Edward Brown draws on his lifetime of cooking and Zen
practice to show us how eating, cooking, and caring for the kitchen
are fundamental aspects of life to be deeply valued, and how they
can open our world to each of us." --Deborah Madison, author
of Vegetable Literacy and The New Vegetarian Cooking for
"This is the only cookbook you will ever need. True, it contains no recipes and no directives to cook this way or that. Instead, it invites you into the kitchen to explore your senses, your hands, your heart. Ed Brown is a Zen master artist; food is his medium. Cooks and non-cooks alike will be moved by his soulful meditations on topics as varied as taste-testing a single potato chip, studying a stalk of broccoli until it tells you how it wants to be flavored, how (and whether) to de-stem spinach or tear or cut lettuce, and preparing food for a bachelor party. This book of down-to-earth spiritual teachings has a simple, insistent message: find out for yourself!" --Norman Fischer, poet, Zen priest, and author of What Is Zen? Plain Talk for a Beginner's Mind
"This wonderful book warms your heart! Original, inviting, plainspoken, unpretentious, and deep. Just by reading it you can taste more goodness." --Jack Kornfield, author of A Path with Heart
"No Recipe manifests the core mystery of cooking. Ed Brown observes that 'Cookbooks tend to provide the instructions for working with the materials, while working with yourself [and what comes up for you in the kitchen] will largely be up to you.' Ed's approach to nourishment will help you melt the boundaries between the act of cooking and the edges of yourself and make the kitchen sacred ground for unfolding and awakening." --Hosho Peter Coyote, author, actor, and Zen priest
"Your 'Zen and the art of cooking' one-stop shop. NO RECIPE is a collection of essays by chef and cookbook author Edward Espe Brown, each of which read like a meditation on food, mindfulness, spirituality, and the art of cooking and eating in a way that is both artful and reverent."
"[An] illuminating guide. Brown presents cooking as a refreshing celebration of the mundane--an act he feels is at the heart of understanding the sacred and a valuable means of enlarging one's spirituality...[NO RECIPE's] down-to-earth wisdom, generous spirit, and exuberant encouragement simply to cook will appeal to all readers who enjoy cooking."
"An ode to spiritual cooking that focuses not on what to cook but how...Brown pulls lessons from his vast experience in the Zen tradition to offer an inspiring take on culinary creation."
"Profound and insightful...Brown's loving re-creations of cooking will stir a literal as well as
"In a world full of diets, rigid cooking instructions, and the search for the most perfect ingredients, Edward Espe Brown offers a chance to relax and enjoy the simple act of cooking in tandem with the Divine (as they understand It). The bonus is renewed connection to, and acceptance of, our bodies as a gift from God."
--Retailing Insight (Anna Jedrziewski, reviewer)