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A01=Edward Espe Brown
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No Recipe: Cooking as Spiritual Practice

English

By (author): Edward Espe Brown

Discover How to Cookwith Your Senses, Your Hands, and Your Heart Making your love manifest, transforming your spirit, good heart, and able hands into food is a great undertaking, writes renowned chef and Zen priest Edward Espe Brown, one that will nourish you in the doing, in the offering, and in the eating. With No Recipe: Cooking as Spiritual Practice, Brown beautifully blends expert cooking advice with thoughtful reflections on meaning, joy, and life itself. Reading Browns witty and engaging collection of essays is like learning to cookand meditatewith your own personal chef and Zen teacher. Drawing from a lifetime of experience, he invites us into his home and kitchen to explore how cooking and eating can be paths to awakening. Baking, cutting, chopping, and tasting are not seen as rigid techniques, but as opportunities to find joy and satisfaction in the present moment. Forget the rules and forget what youve been told, teaches Brown. Discover for yourself by tasting, testing, experimenting, and experiencing. From soil to seed and preparation to plate, No Recipe brings us a collection of timeless teachings on awakening in the sacred space of the kitchen. See more
Current price €16.99
Original price €19.99
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A01=Edward Espe BrownAge Group_UncategorizedAuthor_Edward Espe Brownautomatic-updateCategory1=Non-FictionCategory=HRQM2Category=VSPCategory=VXMCategory=VXPHCategory=WBHCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=Not available (reason unspecified)Price_€10 to €20PS=Activesoftlaunch
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Product Details
  • Dimensions: 133 x 203mm
  • Publication Date: 01 May 2018
  • Publisher: Sounds True Inc
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781683640547

About Edward Espe Brown

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.

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