The Supper of the Lamb: A Culinary Reflection

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Doubleday, 1969 - Cookery - 271 pages

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 festial and ferial cooking -- the first geared toward the uninhibited gorging a la gourmand for those rare and special occasions, the second toward the more subdued talent of making prime ingredients work a little harder and stretch a little longer without scrimping on taste or pleasure. Using these different methods as his guide, along with dozens of recipes, Capon offers an intellectual and philosophical exposition on food and faith.

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LibraryThing Review

User Review  - MelodieStorey - LibraryThing

A scrumptious book that will literally leave your mouth watering, Capon’s Supper of the Lamb is to be recommended not just to foodies as it is much more than the celebration of food. It is the celebration of life itself. Read full review

LibraryThing Review

User Review  - wordsampersand - LibraryThing

Wow, whadda book. Read full review

Contents

Ingredients
1
The First Session
10
The Burnt Offering
22
Copyright

16 other sections not shown

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About the author (1969)

Robert Farrar Capon is the author of numerous books and articles on cooking and theology, a passionate cook, and an Episcopal priest. He lives in Shelter Island, New York with his wife.

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