The Supper of the Lamb: A Culinary Reflection

For foodies, faith-seekers, and fans of humor alike, Capon’s 1969 cookbook doubles as a meditation on temporal and eternal life, the sacred (but unstuffy) role of food, and how to bring a spirit of feasting to everyday meals. To give you a taste of Capon’s wry voice, he opens Chapter One with the words, “Let me begin without ceremony,” launches immediately into his first recipe for Leg of Lamb, whose ingredient list includes items such as “spinach (a lot),” and concludes the recipe with “If prepared correctly, it is all delicious.”