Tomato Blessings and Radish Teachings

This is THE Zen book by Edward Brown that should be in print. Alas, it is not! Yes, I know that Edward Espe Brown is famous for the Tassajara Bread Book and "Not Always So," his lovingly edited lectures by Shunryu Suzuki. And yet, while the bread book was steadfastly telling us how to make bread and Suzuki roshi is sharing with us talks on the zen life, this is the book that puts them together. Can we use cooking to find our original mind in everyday life? Chopping firewood and carrying water... Here in "Tomato Blessings and Radish Teachings," the food is not only prepared, but the food prepares us. Together we realize the way, and make beautiful music in the kitchen.

As someone who a) loves autobiographies and b) reads everything I can about chefs, food and cooking, I loved this book through and through. It is a surprisingly humble story about how Edward Espe Brown became the great chef and teacher that he is. He writes in the same simple style that won me over years ago in the Tassajara Bread Book. I don't believe he intended this book of "Recipes and Reflections" to be considered a cookbook (since he's already done so many of those by himself and with others), but to inspire cooks and would-be cooks to explore the wonders of the Universe, via food or any other avenue they might choose. For me it was very inspiring, both personally and professionally, and for some reason I often think of this book and the things he's said, though I read it over a year ago. Since I didn't try any of the recipes scattered throughout (although I found some good ideas in them) I cannot comment on that. Just, I've found this to be one of the most enjoyable and encouraging reads on cooking, teaching and life in general.

As much a manual on how to live Zen as a cookbook, Tomato Blessings and Radish Teachings guides the reader through a philosophy of cooking based on a philosophy of enjoying life. Brown teaches the reader to trust her own instincts and follow her own tastes, rather than be a slave to his wonderfully simple recipes. Following recipes is not about achieving someone else's idea of perfection -- it's about guiding oneself to new tastes and territories, about gaining new insights and knowledge, and using one's common sense to mediate.

If, like me, you found the recipes in The Greens Cookbook complicated and intimidating, you will probably love this book. It is filled with simple recipes for vegitarian meals that look and taste wonderful. It's food for people who like to eat, rather than for those who like to cook and show off.

I'm predominatly vegetarian and have many vegetarian cookbooks. To date, this cookbook is my favorite. The recipes are very simple to make yet elegant in both appearance and taste. The best parts of this book, however, are the stories and bits of philosophy that precede each set of recipes. My favorite section has to be the one called "Celebrating Tomatoes," in which the author discusses in colorful metaphor the joy of tomatoes in season. It's the perfect prelude to actually making the tomato salad, during which I have time to meditate on being fully me just as a tomato in season is fully a tomato. If you really want to torture yourself, read this section in the middle of January in upstate NY.If you enjoy simple, practical wisdom or if you simply enjoy easy, delicious recipes this book will delight you. If you appreciate both this book will become a treasured and fiercly guarded companion.