A special 55th anniversary edition of “the bible for bread baking” (The Washington Post), edited and updated with a new foreword by Sourdough author Sarah Owens.

With over 100 easy-to-follow recipes for breads, pastries, pancakes, muffins, cookies, cakes, and more, The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than five decades. This special 55th anniversary edition returns to the original’s iconic retro design, with helpful illustrations and a new introduction from the author.

Good bread requires more than just flour and water, milk, or eggs. It requires nurturing and care. In this book, that started a generation of Americans baking, Zen teacher Edward Espe Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts with simple recipes perfected in the kitchens of America’s oldest Zen monastery. As Deborah Madison, author of Vegetarian Cooking for Everyone, says, “This little book has long been a guide for those who want to bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself.”