by Edward Espe Brown · RBA Integral · tapa dura · ISBN 9788479013684
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«Cocina zen» is the cookbook by Edward Espe Brown, published by RBA Integral in hardcover (224 pages, in Spanish).
The work proposes understanding cooking as a practice of attention and creativity: alongside the recipes, Edward Espe Brown incorporates reflections on life that make each dish an experience uniting the pleasure of cooking with the cultivation of the spirit.
Volume 7 of the Otros Integral collection, in an edition with illustrated dust jacket. Original work published in 1997: Tomato Blessings and Radish Teachings.
For readers interested in vegetarian cooking and mindful eating, with an approach that unites culinary practice with Zen reflection.
"Kainei" Edward Espé Brown is an American Zen teacher and writer. He is the author of The Tassajara Bread Book, written at the Tassajara Zen Mountain Center, as well as the co-author of The Greens Cookbook, with Deborah Madison.
