Edward Espe Brown found his way to Zen practice in 1965. He was the first head cook, or tenzo, at Tassajara Zen Mountain Center, and his best-selling book, The Tassajara Bread Book, was published in 1970. In the years since, Edward helped found Greens Restaurant in San Francisco and wrote several other cookbooks. His latest book, No Recipe: Cooking as a Spiritual Practice, is about finding your own way in the kitchen—and in life.
Edward Espe Brown
