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 a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks.
Combining a glorification of life with a passionate celebration of food, the author presents dozens of his favorite recipes, information on cooking and feasting, and comments and reflections on beauty, love, pleasure, and faith.
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