by Robert Farrar Capon (Author), Deborah Madison (Introduction by)
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.
Front Jacket
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.
Author Biography
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.
Number of Pages: 320
Dimensions: 0.8 x 7.9 x 5.2 IN
Publication Date: July 02, 2002
