Shambhala Sun Audio: Edward Espe Brown on mindfulness in the kitchen

Mindful cooking is not detached or subdued, says Edward Espe Brown in “Let Your Passion Cook,” from our March 2010 “Mindful Living” issue. It’s cooking with your whole being engaged — mind, body, and emotions.

In this new Shambhala Sun Audio clip, the author of The Complete Tassajara Cookbook talks with Shambhala Sun Associate Editor Andrea Miller about the aesthetics of food, cooking “in the dark,” his relationship with Shunryu Suzuki Roshi, “insipid tomatoes,” and more.

Click through to listen, and to read “Let Your Passion Cook” in its entirety — along with a favorite Brown recipe.

Just click this player to listen:


Or, to download or open the player in a new window, click here.

To read “Let Your Passion Cook,” Edward Espe Brown’s feature contribution to our new issue, click here. (There you’ll also find a link to one of Brown’s favorite recipes for you to try.)

And for more about applying mindfulness to every aspect of your life, browse our new “Guide to Mindful Living” issue, at newsstands now.

Thanks, as always, for listening to Shambhala Sun Audio.

Comments

  1. julio says

    I want to cook more at home, but I'm a little lost when it comes to kitchenware. I want to know more about the materials (aluminium, steel, enamel, etc.). Can somebody redirect me to a good website that helps me do some research?
    By the way, I enjoyed the article on Shambala Sun, and look forward to read Mr. Espe brown's book

  2. Pam says

    Julio – Cook's Illustrated is a great resource for cooking tool reviews. Their recipes and advice are pretty good, too.

    personally, I prefer stainless steel and cast iron, depending on what you want to do and what kind of stove you have.