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About: The Supper of the Lamb     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Wikicat1967Books, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: Thingbibo:Bookschema:Bookschema:CreativeWorkworkText (literary theory)wikidata:Q386724Bookyago:WikicatCookbooksyago:Artifact100021939yago:Book106410904yago:Cookbook106413020yago:Creation103129123yago:Object100002684yago:PhysicalEntity100001930yago:Product104007894yago:Publication106589574yago:ReferenceBook106417598yago:Work104599396bookwritten workyago:Whole100003553yago:Wikicat1967Books New Facet based on Instances of this Class

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." Cookery author describes this recipe as "...the single most sensible meat recipe I've ever read".