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Edward Espe Brown: No Recipe

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May 15, 2018
Health & Healing Spirituality

Edward Espe Brown: No Recipe

Edward Espe Brown — May 15, 2018

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Edward Espe Brown is a renowned chef and Zen teacher who is best known as the first head cook at the Tassajara Zen Mountain Center. In addition to writing several cookbooks including the classic Tassajara Bread Book, Edward founded Greens Restaurant in San Francisco. With Sounds True, he has published No Recipe: Cooking as Spiritual Practice. In this episode of Insights at the Edge, Tami Simon speaks with Edward about Zen teachings on what it means to have to feel our way through the dark—both in the kitchen and on the spiritual path. They talk about cooking as a form of offering and why working with food can be one of the most potent ways to express our hearts in wholeness. Edward shares what he learned in his turbulent first days as the head cook for a spiritual community, including insights from his first Zen teacher, Shunryu Suzuki Roshi. Finally, Edward and Tami discuss what it means to seek out our heart’s true desire, as well as how to embody that search in all that we do. (72 minutes)

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.

Author photo © Maya Block

Posted May 15, 2018
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Edward Espe Brown is a Zen priest and the former head cook at Tassajara Mountain Zen Mountain Center who helped found Greens Restaurant in San Francisco. He is the author of No Recipe and the classic Tassajara Bread Book. With Sounds True, he is publishing The Most Important Point: Zen Teachings of Edward Espe Brown. In this episode of Insights at the Edge, Tami Simon speaks with Edward about the origin of his newest book: a quote from his teacher Suzuki Roshi, who said, “The most important point is to find out what the most important point is.” Edward describes his discipleship with Suzuki Roshi and why Zen practice can sometimes be like feeling your way through pitch darkness. Tami and Edward talk about the tradition of “taking the backward step” and moments of realization that transcend your expected practice. Finally, they talk about Edward’s path away from extremely low self-esteem and the role of difficult emotions in Zen contemplative practice. (77 minutes)

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Edward Espe Brown: No Recipe

Edward Espe Brown — May 15, 2018

Edward Espe Brown is a renowned chef and Zen teacher who is best known as the first head cook at the Tassajara Zen Mountain Center. In addition to writing several cookbooks including the classic Tassajara Bread Book, Edward founded Greens Restaurant in San Francisco. With Sounds True, he has published No Recipe: Cooking as Spiritual Practice. In this episode of Insights at the Edge, Tami Simon speaks with Edward about Zen teachings on what it means to have to feel our way through the dark—both in the kitchen and on the spiritual path. They talk about cooking as a form of offering and why working with food can be one of the most potent ways to express our hearts in wholeness. Edward shares what he learned in his turbulent first days as the head cook for a spiritual community, including insights from his first Zen teacher, Shunryu Suzuki Roshi. Finally, Edward and Tami discuss what it means to seek out our heart’s true desire, as well as how to embody that search in all that we do. (72 minutes)

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