Tassajara Dinners & Desserts by Dale & Melissa Kent


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IN TASSAJARA: DINNERS & DESSERTS, readers will not only find recipes filled with the flavor of Zen practice but also stories from past guest cooks, such as Deborah Madison, Ed Brown, Gloria Lee, and many others, whose calm and peaceful minds were truly tested behind the doors of the Tassajara kitchen, whose monastic kitchen differs from a normal restaurant kitchen in that the activity of preparing the food is understood to be spiritual practice. The Tassajara Zen Mountain Center teaches that every aspect of one’s day can be lived with mindfulness-even food preparations and choices of what we eat.


Frittata with Caramelized Onions, Goat Cheese, and Sage

Coconut Curry with Mixed Vegetables

Tofu Neatballs

Sweet Tapioca Soup with Honeydew

Ricotta Chevre with Ginger Berry Compote

Four thousand people visit the Tassajara Zen Mountain Center every year.

The Zen practice of food preparation being spiritual has links to the slow food movement, organic farming, and biodiversity.


The Tassajara Bread Book sold more than 800,000 copies.

Online marketing and promotions.

Print and web advertising campaign.

National broadcast and print publicity.

Co-op available.

Dale and Melissa Kent lived and practiced at the Tassajara Zen Mountain Center for seven years. They now work as caretakers in the foothills of the eastern Sierras, where they garden, cook, and promote sustainable living and organic food for all. They currently make their home in Washoe Valley, Nevada.

Additional information

Weight 2.6 lbs
Dimensions 1 × 8.3 × 10.1 in


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