Edward Espe Brown, San Francisco, 10/8/7
I’ve owned a copy of the Tassajara Bread book for over a decade and so it was pretty much inevitable that when I spoke to its author, Edward Espé Brown, on October 8, 2007, the subject of baking the perfect loaf would come up. But first, I needed to cover the illusion of perfection, the metaphor of food, and why a zen master would want a documentary made about his cooking classes that mix zen and knife-work. Brown, with a, dare I say it, delicious mix of humor and philosophy, provided answers that were as thought-provoking as they were original.
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