Supper of the Lamb A Culinary Reflection

ISBN-10: 0375760563
ISBN-13: 9780375760563
Edition: 2002
List price: $16.00 Buy it from $4.22
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Description: 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  More...

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Book details

List price: $16.00
Copyright year: 2002
Publisher: Random House Publishing Group
Publication date: 7/2/2002
Binding: Paperback
Pages: 320
Size: 5.00" wide x 8.00" long x 0.75" tall
Weight: 0.484
Language: English

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.

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.

Deborah Madison grew up in Davis, California and later attended the University of California. Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason. Madison has contributed articles to Saveur, Fine Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award.

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