1989
First Published
4.48
Average Rating
288
Number of Pages
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.
Avg Rating
4.48
Number of Ratings
2,763
5 STARS
62%
4 STARS
27%
3 STARS
9%
2 STARS
2%
1 STARS
1%
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