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The Supper of the Lambby Robert Farrar Capon
Synopses & Reviews
So long as humans have been raising animals, they have been eating lamb. In this engaging history, Brian Yarvin tells the story of how weandrsquo;ve raised, cooked, and eaten lamb over the centuries and the place itandrsquo;s established in a wide range of cuisines and cultures worldwide.
Starting with the earliest days of lamb and sheep farming in the ancient Middle East, Yarvin traces the spread of lamb to cooks in ancient Rome and Greece. He details the earliest recorded meals involving lamb in the Zagros Mountains of Iraq and Iran, explores its role in Renaissance banquets in Italy, and follows its path to China, India, and even Navajo tribes in America. Taking his story up to the present, Yarvin considers the growing locavore movement, one that has found in lamb a manageable, sustainable source of healthyandmdash;and tastyandmdash;protein. Richly illustrated and peppered with recipes, Lamb will be the perfect accompaniment to your next grilled chop or braised shank.
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.
About the Author
Robert Farrar Capon is the author of numerous books on theology, cooking, and family life. His works include Between Noon and Three; Kingdom, Grace, Judgment; and Genesis, the Movie. Capon lives on Shelter Island, New York.
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