The Supper of the Lamb - A Culinary Reflection

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.

About the author

ROBERT FARRAR CAPON is the author of many works on theology, cooking, and family life. He lives on Shelter Island, New York.

Summary

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.

Product details

• Authors: Robert Farrar Capon
• Publisher: Houghton Mifflin Company
• Languages: English
• Product format: Paperback / Softback
• Released: 05.02.1979
• EAN: 9780156868938
• ISBN: 978-0-15-686893-8
• No. of pages: 288
• Weight: 4531 g
• Series: Harvest/HBJ Book; Harvest/HBJ Book
• Subjects: Guides > Food & drink > Miscellaneous; Biography: general, Health and wholefood cookery, Cooking for parties and special occasions, Parties, etiquette and entertaining, General cookery and recipes, Organic food / organic cookery, Cookery dishes and courses: soups and starters, Seasonal interest, HISTORY: Social History, COOKING: Seasonal, BIOGRAPHY & AUTOBIOGRAPHY: Culinary, COOKING: Essays & Narratives, COOKING: Methods / General, COOKING: History, COOKING: Entertaining, COOKING: Methods / Special Appliances, COOKING: Courses & Dishes / Appetizers, COOKING: Methods / Gourmet, COOKING: Methods / Raw Food, COOKING: Methods / Frying, COOKING: Vegan *, Cookery / food and drink / food writing