Explore the heart of American Zen Buddhism with the dharma talks of Edward Espe Brown
It was the wish of Ed’s teacher, Shunryu Suzuki, that Zen Buddhist practice might be transformed into a vibrant and new form in coming to North America. Ed exemplifies that transformative view. —Danny S. Parker, editor
The Most Important Point presents the essential teachings of master baker, cook, and Zen priest Edward Espe Brown, brilliantly edited by one of his long-time students. Adapted from Brown’s decades of dharma talks, the essays explore the core matters of living day to day: from a coffee meditation, to accepting your own mess, to learning from the natural world, to depression, aging, relationships, and more.
Flavored with wise insights, irreverent humor, and an authentic humility that welcomes everything to the table, The Most Important Point presents a timeless collection of Zen essays from a beloved American teacher.
Praise for The Most Important Point
“Suzuki Roshi once said, ‘The most important point is to find out what is the most important point.’ After a lifetime of practice inspired by his teacher, Suzuki Roshi, Ed Brown has discovered that the most important point is love and acceptance. No one expresses this most important point better than Ed. His simple, soulful, honest talks will melt your heart.” —Norman Fischer, poet and Zen priest, author of Experience: Thinking, Writing, Language, and Religion
“These talks capture the modesty and down-to-earth reality of Dogen and Suzuki Roshi’s, and now Ed Brown’s, Zen. I was deeply touched by them. One recipe after another for true practice, if you are ready to cook and be cooked. Enjoy!” —Jon Kabat-Zinn, author of Falling Awake
“Like the best teaching in any spiritual tradition, The Most Important Point speaks to you just where you are. If you’re new to Zen, this book is for you. If you’ve been practicing a long time, this book is also for you. It is filled with the wisdom of a lifetime.” —Ruth Ozeki, author of A Tale for the Time Being and The Face
Edward Espe Brown
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 of Not Always So, a book of lectures by Shunryu Suzuki Roshi. He is the subject of the critically acclaimed 2007 documentary film How to Cook Your Life. He resides in Fairfax, California.
Edward Espe Brown
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.
