The Supper of the Lamb: A Culinary Reflection (Modern Library Paperbacks)

The Supper of the Lamb: A Culinary Reflection (Modern Library Paperbacks)

Robert Farrar Capon

Language: English

Pages: 320

ISBN: 0375760563

Format: PDF / Kindle (mobi) / ePub

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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than enough to allay the author’s apparently morbid dread of proceeding too hastily through a recipe. After all, you say, what we have in hand here is a very minor stew indeed. Why will he not simply thicken the gravy as he pleases, and get on with it? Let me say, first, that I understand your impatience. I am as much a product of the age of hurry, of the era of instant results, as you are. I, too, have been saddled with a conscience that winces at delay and feels obliged to apologize for

soup in itself. And the mushroom? Ah! It is the proof of creation ex enhalo, the paradigm of the marvelously solid unnecessariness of the world. How anything so nearly nothing could at the same time be so emphatically something—how the Spirit brooding upon the face of the waters could have brought forth this … well, words fail, and mystery reigns. Which, after all, is as it should be: As far as we have come from water, we have further still to go. EIGHT Water in Excelsis Water above the

are not things; they are a way of talking about certain useful marks on sticks. Even the Standard Meter is not a being: What really exists is a fancy metal bar with scratches on it. How sad, then, to see real beings—Harry and all his fellow calorie counters—living their lives in abject terror of things that do not even go bump in the night. What a crime, not only against hospitality, but against being to hear him turn down homemade noodles in favor of idols and abstractions— to watch him prefer

are disposed to try the experiment of making your own, I have a recipe for you. Theoretically, it is a marvel of simplicity: flour and eggs, period. In practice, however—as with all simplicities—it takes a bit of technique to bring it off. Only the complex and random happens easily; so, good luck— and don’t give up too soon. NOODLE DOUGH Take three cups of flour, and place it in a heap on your bread board, pastry table, noodle board, or chopping block. Make a well in the center of the

and a glass of wine. I have long been convinced (since college, in fact, when I had a two-hour lecture at 1:00 P.M.) that man needs sleep more than food in the middle of the day. A piece of cheese, a bottle of beer, and a twenty-minute nap would solve more of the problems of industry, politics, and the church than all the pretentious martini-logged luncheon meetings in the world. Almost as clearly as breakfast, lunch is a meal in via, on the run. To sit down as if the world were our oyster at

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