MAKE THE ORDINARY SACRED
I am reading a book by a man I admire greatly, Edward Espe Brown. He was the first head cook at the Tassajara Zen Mountain Center back in the 1960’s and later founded Greens Restaurant in San Francisco. His earliest book, THE TASSAJARA BREAD BOOK is a classic. More than one dear friend remembers their well-thumbed, flour-coated and oil-stained go-to copy of the book and the loveliness that flowed from their hands and the kitchens of their youth.
