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The Supper of the Lamb (Modern Library) [Paperback]

Robert Farrar Capon
4.7 out of 5 stars  See all reviews (3 customer reviews)
RRP: £9.64
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Book Description

7 Jan 2002 Modern Library
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.

Product details

  • Paperback: 320 pages
  • Publisher: Random House Inc; Reprint edition (7 Jan 2002)
  • Language: English
  • ISBN-10: 0375760563
  • ISBN-13: 978-0375760563
  • Product Dimensions: 20.5 x 13.2 x 1.7 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 237,933 in Books (See Top 100 in Books)

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Customer Reviews

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4.7 out of 5 stars
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Its like a slow conversation over dinner 15 Jan 2013
Format:Paperback|Verified Purchase
Its not what you would expect from a cook book come book of food stories, written by a priest, full of wisdom and insight and some excellent recipes too. This is more like a dinner conversation where you are talking and cooking, drinking and discussing - it's an easy read and a full of insights. For anyone who likes food - I mean eating, talking and cooking - this is a must for your bookshelf
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4.0 out of 5 stars A bit of a curate's egg 10 Mar 2014
Format:Kindle Edition|Verified Purchase
I loved this book; in parts!
Very thoughtful in places, causing exceptional reflection on the whole topic of food and how we as created humans relate to creation.
Unbearably irritating in other sections, to point of being anal.
Only a few of the recipes are likely to be tried, but I suspect that is not the point.

Glad I bought the book on the recommendation of a good friend. We plan to meet up to discuss our thoughts as a result.
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1 of 2 people found the following review helpful
5.0 out of 5 stars A Song of the Soul!! 24 Feb 2009
What an amazing book. Poetry, music, a chapter on onions and glory... there simply aren't words to describe it. If you allow, it can be a life-changing book.
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Most Helpful Customer Reviews on (beta) 4.6 out of 5 stars  39 reviews
43 of 45 people found the following review helpful
5.0 out of 5 stars Ferial Cooking! 5 April 2002
By NotATameLion - Published on
Lets face it...all of us who cook (unless we are filthy rich) do a lot of work with leftovers (Ferial cooking). Yet most folks buy cookbooks that give us these grand, one time and you're done (Festal cooking) recipes. This is not what you get from Robert Capon's "The Supper of the Lamb." This book is all about Ferial cooking--and proud of it.
Capon is a true wild man. He has become one of my favorite authors (His book Between Noon and Three is one of my top ten). "The Supper of the Lamb" is earlier, yet vintage Capon.
The book is indeed a cookbook. It is also so much more. What the reader will find here, besides the recipes, are reflections on life and reality. The theme of Ferial cooking is transferred to a kind of manifesto on Ferial living. Capon sees food, and life as well, through a lens of wonder.
Capon's book is really a recipe for living life more fully. While his recipes for food are great, it is this "larger" recipe that holds the greatest appeal for me.
I recommend "The Supper of the Lamb" to you with all my heart.
33 of 34 people found the following review helpful
5.0 out of 5 stars Profound and meaning ful. A cookbook like no other. 21 Jun 2000
By David Zampino - Published on
Format:Hardcover|Verified Purchase
"The Supper of the Lamb" is an unusual and profound book. The author, an Episcopal priest, is also quite the home chef, and has combined his culinary insights with his theological insights in a meaningful and moving way.
The premise of the book seems two-fold -- both indicated by the book's title. First, the book does, in fact, teach how one can serve a leg of lamb for eight people over four meals. No kidding! Each meal is described clearly, with all the ingredients easily obtainable, and all the instructions easy to follow. (His insights into stew are remarkable!)
However, the second premise indicated by the title of the book, is an introduction to "The Supper of the Lamb" as it is recounted in the book of Revelation. His understanding of Sacrifice; his description of wine; and his discussion of the "Greater Heartburn" all serve to make clear that our feasting in this life is nothing less than a foretaste of the Heavenly Kingdom.
This book needs to be read through in its entirety BEFORE you attempt any of the recipies. Then, read it again while you cook. Pray, cry, have a glass of wine, and FEAST!
17 of 17 people found the following review helpful
5.0 out of 5 stars A classic to return to again and again 28 Oct 2002
By Candy Paull - Published on
This book was my first taste of Robert Farrar Capon's writings. One of those underground treasures which makes its way by word of mouth, The Supper of the Lamb was a seminal book in my spiritual and literary development, along with his book, The Parables of the Kingdom. It may include recipes, but The Supper of the Lamb is a cookbook for life.
Each chapter offers lyrical insight on what it means to be human. Read about cutting an onion in "The First Session" and you'll never take an onion for granted again. "Wave Breast and Heave Shoulder" is one of the most beautiful and biblical passages in the entire book. I have read the final pages of "The Burning Heart" many, many times and never fail to be moved. Some sections of the book are reminiscent of Annie Dillard's descriptive style in Pilgrim at Tinker Creek or some of the best of M.F.K. Fisher's writings. Capon's salty observations balance the high spirituality, creating a complex blend of philosophy and kitchen craft.
As Capon himself says, "We were given appetites, not to consume the world and forget it, but to taste its goodness and hunger to make it great." This book continues to inspire my writing, my cooking, and my spirituality. If you want a flavorful literary feast, buy The Supper of the Lamb. I highly recommend Robert Farrar Capon's other books as well. Each one is a treasure.
13 of 13 people found the following review helpful
5.0 out of 5 stars Eating with Bob Capon 2 Sep 2002
By A Customer - Published on
I grew up around Bob Capon. My father is also an Episcopal priest, and our families often got together to break bread. The kitchen was the place to be. This book, which I hadn't read for many years, brought back lots of memories. Capon was one of the first "crazy" people I ever met. (I was around 9 years old.) I am a better person for it. Food and God. God and Food. They go together especially well in this book.
10 of 10 people found the following review helpful
5.0 out of 5 stars Full-throttle joy of living 5 Sep 2006
By Ed Chinn - Published on
Format:Paperback|Verified Purchase
This is one of the most exceptional books I've read. Bold, funny, grumpy, and wise, it is a beautifully-written cookbook and dazzling radiance of commentary.

To read this fine book is like sitting on a stool in Capon's kitchen, listening to this old-school master talk (as he slow-cooks) on subjects as diverse as onions, knives, wine, love, dinner parties, and baking soda ("the Most Extraordinary Ordinary Thing in the World").

The thing I most appreciate about this book is its unapologetic, hurricane-force, declaration of JOY with life and life's Creator. "Supper of the Lamb" is almost operatic in its celebration of God, real foods, the earth, and wine. The book is a zero-tolerance zone for synthetic foods, ideas or people.

BE WARNED: "Supper of the Lamb" was first published 37 years ago. The language flow is so beautifully full that it's a little like eating lamb after decades of consuming malted milk balls and pork rinds.
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