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The Supper of the Lamb: A Culinary Reflection (Modern Library Paperbacks) Paperback – July 2, 2002
"100 Million Years of Food" by Stephen Le
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. Learn more
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—Craig Claiborne, The New York Times
“The Supper of the Lamb is a rare, distilling nectar, albeit fizzy with bubbles of humor and wit...it is fully capable of rescuing us from the dangers of mediocrity daily foisted upon us by the too-fast pace of our lives.”
—From the Introduction by Deborah Madison
“The Supper of the Lamb is as awesomely funny, wise, beautiful, moving, preposterous a book as this reviewer has come across for years....It is a love letter to a world that ‘will always be more delicious
than it is useful.’”
—The New York Times Book Review
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Top Customer Reviews
The premise of the book seems two-fold -- both indicated by the book's title. First, the book does, in fact, teach how one can serve a leg of lamb for eight people over four meals. No kidding! Each meal is described clearly, with all the ingredients easily obtainable, and all the instructions easy to follow. (His insights into stew are remarkable!)
However, the second premise indicated by the title of the book, is an introduction to "The Supper of the Lamb" as it is recounted in the book of Revelation. His understanding of Sacrifice; his description of wine; and his discussion of the "Greater Heartburn" all serve to make clear that our feasting in this life is nothing less than a foretaste of the Heavenly Kingdom.
This book needs to be read through in its entirety BEFORE you attempt any of the recipies. Then, read it again while you cook. Pray, cry, have a glass of wine, and FEAST!
Capon is a true wild man. He has become one of my favorite authors (His book Between Noon and Three is one of my top ten). "The Supper of the Lamb" is earlier, yet vintage Capon.
The book is indeed a cookbook. It is also so much more. What the reader will find here, besides the recipes, are reflections on life and reality. The theme of Ferial cooking is transferred to a kind of manifesto on Ferial living. Capon sees food, and life as well, through a lens of wonder.
Capon's book is really a recipe for living life more fully. While his recipes for food are great, it is this "larger" recipe that holds the greatest appeal for me.
I recommend "The Supper of the Lamb" to you with all my heart.
Each chapter offers lyrical insight on what it means to be human. Read about cutting an onion in "The First Session" and you'll never take an onion for granted again. "Wave Breast and Heave Shoulder" is one of the most beautiful and biblical passages in the entire book. I have read the final pages of "The Burning Heart" many, many times and never fail to be moved. Some sections of the book are reminiscent of Annie Dillard's descriptive style in Pilgrim at Tinker Creek or some of the best of M.F.K. Fisher's writings. Capon's salty observations balance the high spirituality, creating a complex blend of philosophy and kitchen craft.
As Capon himself says, "We were given appetites, not to consume the world and forget it, but to taste its goodness and hunger to make it great." This book continues to inspire my writing, my cooking, and my spirituality. If you want a flavorful literary feast, buy The Supper of the Lamb. I highly recommend Robert Farrar Capon's other books as well. Each one is a treasure.
To read this fine book is like sitting on a stool in Capon's kitchen, listening to this old-school master talk (as he slow-cooks) on subjects as diverse as onions, knives, wine, love, dinner parties, and baking soda ("the Most Extraordinary Ordinary Thing in the World").
The thing I most appreciate about this book is its unapologetic, hurricane-force, declaration of JOY with life and life's Creator. "Supper of the Lamb" is almost operatic in its celebration of God, real foods, the earth, and wine. The book is a zero-tolerance zone for synthetic foods, ideas or people.
BE WARNED: "Supper of the Lamb" was first published 37 years ago. The language flow is so beautifully full that it's a little like eating lamb after decades of consuming malted milk balls and pork rinds.
Most Recent Customer Reviews
If you're looking for a straight forward cookbook this is not for you. If you're just looking for recipes - skip to the end of the book. Read morePublished 16 days ago by beverly j harstad
If this was a book on theology, it would have some issues. If it was simply meant to be a cookbook, it would be terribly unorganized. Read morePublished 2 months ago by ak
This book is a clever mix of humor, theology, and cooking. The first chapter alone—about the theology of cutting an onion—is worth the whole book.Published 2 months ago by Reader&Writer
If MFK Fischer came back to life and met this author, she would recognize a soulmate. Words, beautifully scripted, lift the small details of food to the sublime.Published 3 months ago by charlotte goering
Just sit back and enjoy the measurement and mixture of words for a perfect outcomePublished 4 months ago by Nora Haury
A charming discourse on food and spirituality, recipes for both included.Published 4 months ago by madenson
Not what I was expecting but really enjoyed it. Robert Capon really had a unique perspective.Published 8 months ago by Beverly Mercer
Delightful read. Lots of Very Good recipes. Tips that can only come from years of experience cooking. Read morePublished 9 months ago by Helen Rita