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This title in other editions

The Supper of the Lamb

by

The Supper of the Lamb Cover

 

Synopses & Reviews

Publisher Comments:

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.

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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.

Synopsis:

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.

Product Details

ISBN:
9780375760563
Editor:
Reichl, Ruth
Publisher:
Modern Library
Editor:
Reichl, Ruth
Author:
Capon, Robert Farrar
Author:
Madison, Deborah
Author:
Yarvin, Brian
Author:
Farrar Capon, Robert
Location:
New York
Subject:
Cookery
Subject:
Essays
Subject:
Table.
Subject:
Table -- Religious aspects.
Subject:
General Cooking
Subject:
Cooking and Food-General
Subject:
food;cooking;cookbook;theology;religion;recipes;cookery;food writing;essays;spirituality;christian;non-fiction;culinary;christianity;eating;memoir
Subject:
food;cooking;cookbook;theology;religion;recipes;food writing;cookery;culinary;non-fiction;spirituality;christian;essays;christianity;eating;gastronomy;memoir
Edition Description:
Hardcover
Series:
Reaktion Books - Edible
Series Volume:
10381
Publication Date:
20020731
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
40 color plates, 20 halftones
Pages:
160
Dimensions:
7.75 x 4.75 in

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General

The Supper of the Lamb New Trade Paper
0 stars - 0 reviews
$16.00 In Stock
Product details 160 pages Modern Library - English 9780375760563 Reviews:
"Synopsis" by , 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.
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