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Comment: Expedited shipping available on this book. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Food for Thought: Resurrecting the Art of Eating Hardcover – 1 Jan 1978

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Most Helpful Customer Reviews on (beta) 3 reviews
3 of 3 people found the following review helpful
Almost as good 8 Jan. 2013
By LCopperM - Published on
Format: Hardcover Verified Purchase
Father Capon is back with his usual sense of humor, winsome practicality, and culinary proficiency, and almost all the joy and love he exuded in "The Supper of the Lamb". He is divorced now and frankly disillusioned, saying that all loves die eventually, even love in marriage. (What happened to the self-sacrifice and greater Love he waxed eloquent about in "Bed and Board"?) Were it not for this slightly bitter taste, I would give this book to everyone starting their first house. It's more down-to-earth than "Supper of the Lamb", with less raptures on wine and creation, and more focus on what the beginning (or restarting) cook needs to own, know, and do. For instance, he says all the knives we need is a Swiss army knife for paring and a big old knife for general mayhem. (He's right--that's basically what I've been cooking with for years.) He is our food Virgil, leading us through our benighted cooking and pointing us the way to really great food. He still links food with God's general plan of redemption. He finishes a recipe like this: “With a new bottle of Tabasco, or Franks, or Red Devil, and a good supply of beer . . . Oh, my. 'Heaven can wait' is the phrase that first comes to mind. Or, if you want me to refine it a bit theologically, 'Heaven has got a pretty hard act to follow.' Oh, taste and see . . .”
A classic 24 Nov. 2013
By A. Clarke - Published on
Format: Hardcover Verified Purchase
I have given this book to many people over the past thirty years. If you like to really get your nose in your cooking and take delight in well-crafted sentences you will find this book a treasure. This book is for those think of the kitchen as a grown-up's sandbox and not as a place to follow recipes tediously. Robert Farrar Capon, who died this past fall, was trained and served as an Episcopal priest. As a spiritual atheist I am not put off by Capon's spirituality: it adds a gentle reminder, often amusing reminder, that we aren't alone in this world.
Classic Capon 20 Nov. 2013
By Steve - Published on
Format: Hardcover Verified Purchase
Classic Capon. Not his best, but still delightful blend of humor, food wisdom and a bit of theology. Worth searching for the good used copy I found here on Amazon.
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