The supper of the lamb: a culinary reflection

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 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.;Ingredients -- The first session -- The burnt offering -- The generous ox -- Wave breast and heave shoulder -- The tin fiddle -- Living water -- Water in excelsis -- The suspended solution -- And she took flour -- Better a dinner of herbs -- The mysterious east -- Bread to strengthen a man's heart -- One good turn deserves another -- The long session -- The burning heart -- Recipes. Bread, flour mixtures, and rice ; Eggs, cheese, and soups ; Fish and shellfish ; Meat and poultry ; Vegetables ; Desserts ; Beverages. Ingredients -- The first session -- The burnt offering -- The generous ox -- Wave breast and heave shoulder -- The tin fiddle -- Living water -- Water in excelsis -- The suspended solution -- And she took flour -- Better a dinner of herbs -- The mysterious east -- Bread to strengthen a man's heart -- One good turn deserves another -- The long session -- The burning heart -- Recipes. Bread, flour mixtures, and rice Eggs, cheese, and soups Fish and shellfish Meat and poultry Vegetables Desserts Beverages.