Cooking Books -> Meats
The Supper of the Lamb: A Culinary Reflection (On Food)
Capon, Robert Farrar
Published: June 1996
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From the Back Cover
"One of the funniest, wisest, and most unorthodox cookbooks ever written."
-Craig Claiborne, The New York Times
"The Supper of the Lamb is a rare, distilling nectar, albeit fizzy with bubbles of humor and wit...it is fully
capable of rescuing us from the dangers of mediocrity daily foisted upon us by the too-fast pace of our lives."
-From the Introduction by Deborah Madison
"The Supper of the Lamb is as awesomely funny, wise, beautiful, moving, preposterous a
book as this reviewer has come across for years....It is a love letter to a world that ‘will always be more delicious
than it is useful.'"
-The New York Times Book Review --This text refers to the Paperback edition.
Robert Farrar Capon is the author of numerous books on theology, cooking, and family life. His works include Between Noon and Three; Kingdom, Grace, Judgment; and Genesis, the Movie. Capon lives on Shelter Island, New York. --This text refers
to the Paperback edition.
From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The
Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original
recipes and a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks. --This text refers to the Paperback edition.
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