Tassajara recipe, take one

A few weeks ago I picked up The Tassajara Cookbook, and tonight I got around to the first recipe: tempeh spread with capers and onion. For a first time, it wasn't as crazy making as I had thought, and the end result was crisp, tasty, and curiously light but substantive. Assuming there's any left tonight, I imagine it will only be better as it chills in the fridge. If the other recipes are this good, it's going to be a good investment.