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This documentary profiles Zen Master Edward Espe Brown and shows the art of Zen and cooking. Espe Brown first became interested in baking as an 11-year old kid when he realised the startling difference between mass-produced supermarket bread and the fresh homemade stuff. When he asked his mother to teach him how to bake however, she said "No, yeast makes me nervous." Brown became the head cook at the Tassajara Mountain Centre in California when he was in his early 20s, and has been practicing the art of Zen Buddhism and cooking for more than 40 years. As a chef, he is typically short-tempered and exacting, but as a Buddhist master he is exactly the opposite. Director D rrie sets her camera on Espe Brown as he travels from the Scheibbs Buddhist Centre in Austria to Tassajara, offering cooking seminars based upon the principles established 800 years ago by Master Eihei Dogen Zenji, the founder of the Japanese Soto-Zen school.