9 /10 1 Votes
Language English Originally published 1969 Genre Food writing | 4.5/5 Goodreads Publication date 1969 Country United States of America | |||||||||||||||||||||||||||||||||
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Similar Works by Robert Farrar Capon, Cooking books, Gastronomy books | ||||||||||||||||||||||||||||||||||
The sensuous onion excerpt from the supper of the lamb by robert farrar capon
The Supper of the Lamb is a food book by Robert Farrar Capon. It was first published in 1969, and has been republished several times. It has been included in the Modern Library Food series.
Capon was an Episcopal priest, and Lauren Winner describes this book as "part cookbook, part theological meditation – something like M. F. K. Fisher meets the desert fathers." Frederick Buechner described it as transcending category: "To call The Supper of the Lamb a cookbook would be like calling Moby Dick a whaling manual."
The title is an allusion to the "marriage supper of the Lamb" depicted in the 19th chapter of the Book of Revelation, as well as a recipe for "Lamb for eight persons four times", which forms the basis for most of the book's discussions.
The book is not a cookbook in the strictest sense - it covers a wide variety of theological topics in between segments on cooking. A reader must read a good deal of the book in order to make the flagship recipe.