Supper of the Lamb is a collection of recipes and essays by Robert F. Capon.
Review
"One of the funniest, wisest, and most unorthodox cookbooks ever written." (The New York Times - Craig Claiborne)
"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)
From the Inside Flap
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.
Description:
Supper of the Lamb is a collection of recipes and essays by Robert F. Capon.
Review
"One of the funniest, wisest, and most unorthodox cookbooks ever written." (The New York Times - Craig Claiborne)
"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)
From the Inside Flap
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.