How to Cook Your Life

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A serene culinary raconteur in a "Born Again Buddhist" T-shirt who isn't above cursing out an uncooperative bottle of oil, Brown punctuates such bits of Zen wisdom as "rest in the immediate as though it was infinity" with high-pitched chuckles and self-deprecating asides.

Doerrie catches him in culinary action, surrounded by clearly adoring disciples, at Austria's Scheibbs Buddhist Center and, in California, the San Francisco Zen Center and Tassajara Mountain Center. This last venue is where the younger Brown began cooking as a self-described "arrogant, bossy, short-tempered know-it-all," and from where he first conceived and wrote his landmark "Tassajara Bread Book."

He eventually united his love of cooking with the teachings of Zen priest and mentor Suzuki Roshi, whose early advice was "when you wash the rice, wash the rice, when you cut the carrots, cut the carrots, when you stir the soup, stir the soup."[1]

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