Book of Tea: The Classic Work on the Japanese Tea Ceremony and the Value of Beauty
Author: Kakuzo Okakura
The Book of Tea has served for more than a century as one of the most perceptive introductions to Asian life and thought in English. Publication of the book was a pioneering effort in the cultural bridge-building between East and West. Kakuzo Okakura perceived chanoyu-literally, "the way of tea"-as a form of spiritual culture, a disipline that transforms itself into the Art of Life.
In writing of chanoyu, his concern was the broad current of Asian culture flowing eastward from India, and its potential contribution to the culture of all humankind. Buddhism, Taoism, Zen, and Chinese and Japanese aesthetics are discussed, giving voice to traditional Asian values and ideals that had been little recognized in the West. Thus, he sought to convey the spirit of chanoyu as a crystallization of the cultural life of the East.
Booknews
Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)
New interesting textbook: Miss Daisys Healthy Southern Cooking or El Paso Chile Companys Sizzlin Suppers
Baker's Dozen Cookbook: Become a Better Baker with 135 Foolproof Recipes and Tried-And-True Techniques
Author: The Bakers Dozen
Ten years ago, renowned bakers Marion Cunningham and Flo Braker gathered together a baker's dozen of their professional friends to share their wisdom and common passion for baking. Today the Baker's Dozen embraces 300 amateur and professional bakers, and now with this remarkable cookbook, they invite the bakers everywhere to join their celebrated circle and discover the pleasures of baking.
In this essential resource, these experts reveal the secrets for creating flawless favorites every time, from muffins and meringues to pound cakes and popovers. Here are ultimate recipes for coffee cakes and custards, tarts and tea loaves, accompanied by detailed step-by-step directions garnered from eyars of experience. Throughout, they encourage bakers to form their own baking groups, offering time-tested wosdom and tips on everything from ingredients to techniques.
Publishers Weekly
Best known for The Fanny Farmer Cookbook, Marion Cunningham is as American as, oh, say, the Peanut Butter and Strawberry Jam Layer Cake in her group's latest compilation, which she introduces. Cunningham belongs to a group of bakers, calling itself the Baker's Dozen, devoted to sharing tips, talking shop and taking mouth-watering field trips to places such as the Guittard chocolate factory. Cunningham and 12 other members of the group impart just the sort of insider information to make readers feel part of an exclusive club. All the classics are covered here: cakes, custards, pies (with an excellent, comprehensive introduction to pie crusts), distinctive regional baked-fruit recipes and a chapter on cookies, with a recipe contending for "The Best Chocolate Chip Cookies." The book offers clear guidance to ensure consistently impressive results in the home kitchen, particularly in the "Cakes for Family and Friends" chapter. Building on the classics, there are several trend-worthy variations: try the Five-Spice Angel Food Cake for a novelty dessert, the Blood Orange Chiffon Pie with Chocolate Crust for a dramatic update of the venerable chiffon pie or the Sherried Zucchini-Currant Tea Loaves for a more sophisticated use of surplus summer zucchini. Chapters on bread baking (including quick breads) clearly explain potential pitfalls and how to sidestep them and turn what could be an intimidating process into a stress-free experience for first-time bread bakers. The professional baking tips, detailed recipes and extensive glossaries will have readers well on their way to mastering techniques for perfect pastry. (Nov.) Forecast: The book's top names will draw attention from home bakers, many ofwhom have already formed informal bakers' groups of their own. Simple word of mouth will help this book's sales. Copyright 2001 Cahners Business Information.
Library Journal
The Baker's Dozen is an organization of West Coast bakers that started with a gathering of 40 people in 1989 and has grown to include more than 300 members. The group shares information, offers programs, and holds bake-offs: their angel food bake-off has become a familiar story in professional circles because 60 entrants followed the same recipe, yet no two cakes turned out the same. Their cookbook is intended to show home bakers how to avoid pitfalls and achieve great results at every turn. The detailed introduction covers ingredients and techniques, and "Testing and Tasting" boxes throughout provide more information; recipe chapters range from "The Basics of Cake" to "A Harvest of Fruit Desserts" to "Yeast Breads and Flatbreads." Although many of the classics are included, this is not a comprehensive collection and will not replace general titles such as Nick Malgieri's How To Bake (HarperCollins, 1995) or more specific baking books such as Carole Walters's Great Pies & Tarts (LJ 2/15/98). But with delicious recipes and dozens of useful tips from a roster of talented bakers that includes Flo Braker, Marion Cunningham, and Alice Medrich, it is recommended for most collections. Copyright 2001 Cahners Business Information.
No comments:
Post a Comment