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The Most Important Point: Zen Teachings of Edward Espe Brown
Contributor(s): Brown, Edward (Author), Parker, Danny (Editor), Parker, Danny (Author)
ISBN: 1683641604     ISBN-13: 9781683641605
Publisher: Sounds True
OUR PRICE:   $16.16  
Product Type: Paperback - Other Formats
Published: April 2019
Qty:
Temporarily out of stock - Will ship within 2 to 5 weeks
Additional Information
BISAC Categories:
- Religion | Buddhism - Zen (see Also Philosophy - Zen)
- Philosophy | Buddhist
- Philosophy | Zen
Dewey: 294.392
LCCN: 2018016734
Physical Information: 0.8" H x 5.2" W x 7.9" (0.55 lbs) 264 pages
Themes:
- Religious Orientation - Buddhist
 
Descriptions, Reviews, Etc.
Publisher Description:

From master baker, cook, and Zen priest Edward Espe Brown comes a collection of timeless essays on Zen, food, and life itself. Brown was one of the first Westerners to be ordained a priest by Shunryu Suzuki Roshi, who had hoped that Zen might be transformed into a vibrant new form in the West. In The Most Important Point, Brown fulfills Suzuki's wish with 60 essays that are distinctly American yet preserve the roots of traditional Japanese Zen.
Drawing from his time in the kitchen and on the cushion, Brown explores a range of topics, from basic sitting practice to making the perfect biscuit and much more. In the words of my teacher, reflects Brown, the most important point is to find out what is the most important point. Flavored with wise insights and irreverent humor, The Most Important Point brings together a treasury of teachings to inspire your own discovery.

Contributor Bio(s): Brown, Edward: - 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 ofNot Always So, a book of lectures by Shunryu Suzuki Roshi. He is the subject of the critically acclaimed 2007 documentary filmHow to Cook Your Life. He resides in Fairfax, California.