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Index
Preface
Acknowledgments
Introduction
P ART O NE: U NDERSTANDING THE B ASICS (S O Y OU C AN I MPROVISE FROM THE S TART )
Entering the Kitchen
Learning to Cook
Working with Your Ingredients
Considering the Way We Eat
P ART T WO: T HE R ECIPES
Inhabiting Your Kitchen
Eggs, Fruit, Breakfast Tofu, and Our Latest Granola
Breakfast Breads and Pastries
Yeasted Breads
Green Salads and Salad Dressings
Vegetable Salads: Radish, Cabbage, Tomato, Beet, Potato, and So Forth
Soups and Stocks
Sauces, Spreads, Butters, Chutneys, and Relishes
Grain, Bean, Potato, and Vegetable Dishes
Entrées with a Crust
Tofu Entrées
Other Favorite Entrées
Desserts
Afterword: Gratitude for Cooks
About the Author
About Tassajara
Index
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