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The Supper of the Lamb: A Culinary Reflection Paperback - 2002
by Robert Farrar Capon; Introduction by Deborah Madison
From the jacket flap
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.
Details
- Title The Supper of the Lamb: A Culinary Reflection
- Author Robert Farrar Capon; Introduction by Deborah Madison
- Binding Paperback
- Edition Reprint
- Pages 320
- Volumes 1
- Language ENG
- Publisher Modern Library, New York, New York, U.S.A.
- Date 2002-07-02
- ISBN 9780375760563 / 0375760563
- Weight 0.5 lbs (0.23 kg)
- Dimensions 7.9 x 5.2 x 0.8 in (20.07 x 13.21 x 2.03 cm)
-
Themes
- Religious Orientation: Christian
- Theometrics: Secular
- Library of Congress subjects Cookery, Table - Religious aspects
- Library of Congress Catalog Number 2002022561
- Dewey Decimal Code 641.5
Excerpt
Media reviews
Citations
- Christianity Today, 09/01/2013, Page 76
- New York Times, 07/14/2002, Page 24
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The Supper of the Lamb: A Culinary Reflection (Modern Library Food)
by Capon, Robert Farrar
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- UsedLikeNew
- ISBN 10 / ISBN 13
- 9780375760563 / 0375760563
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Bensalem, Pennsylvania, United States
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