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. 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.

Binding Type: Paperback
Publisher: Modern Library
Published: 07/02/2002
ISBN: 9780375760563
Pages: 320
Weight: 0.50lbs
Size: 7.90h x 5.20w x 0.80d

Review Citations: New York Times 07/14/2002 pg. 24
Christianity Today 09/01/2013 pg. 76