Capon on Cooking

by Robert Farrar Capon

Just what Father Capon's fans have been waiting for, a permanent record of his best recipes and entertaining culinary advice form the New York Times and Newsday magazine. With the wit and wisdom for... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0395343933
• ISBN13: 9780395343937
• Release Date: January 1983
• Publisher: Houghton Mifflin
• Length: 183 Pages
• Weight: 0.85 lbs.

Customer Reviews

Delightful! As usual, Capon is wonderful

Robert Farrar Capon is one of my all-time favorite authors. I love his salty take on life and his deep paradoxical spirituality that blends heaven and earth, celebrating the goodness of creation and the Creator. He consistently reminds us that Christianity does not have to be bland and insipid, but instead offers a rich gumbo of ideas for anyone, believer or non-believer, to chew on. Capon on Cooking offers good cooking and good theology, blended in one inspired dish. Like his chapter on the onion in The Supper of the Lamb, his chapter "Bare Hands in the Kitchen" in this book invites you to look at the human hand as not only the ultimate kitchen gadget but also as a marvel of creation. Written in 1983, this book includes a chapter on Thai food before Thai food swept the nation, as well as recipes from German, Swedish, Japanese, Armenian, Chinese, Italian, and Spanish cuisine. The most delicious morsels, though, are Capon's brief meditations on cooking and life. More cooking, not as much philosophy as his classic, The Supper of the Lamb. But delicious and delightful and idiosyncratic all the same.