The Supper of the Lamb; a culinary reflection. / Robert Farrar Capon.

Format:

Book

Author/Creator:

Capon, Robert Farrar.

Contributor:

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Table--Religious aspects.

Table.

Genre:

Cookbooks.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Gissen, Louise Thomas (autograph) (Malgieri Collection copy)

Blank, Fritz (bookplate) (donor)

Physical Description:

xii, [2], 271, [3] pages ; 22 cm

Place of Publication:

Garden City, New York : Doubleday & Company, Inc., [1969]

Contents:

Preface

1. Ingredients

3. The First Session

3. The Burnt Offering

4. The Generous Ox

5. Wave Breast and Heave Shoulder

6. The Tin Fiddle

7. Living Water

8. Water in Excelsis

9. The Suspended Solution

10. And She Took Flour ...

11. Better a Dinner of Herbs ..

12. The Mysterious East

13. Bread to Strengthen Man's Heart

14. One Good Turn Deserves Another

15. The Long Session

16. The Burning Heart

17. Recipes. I. Breads, Flour Mixtures, and Rice; II. Eggs, Cheese, and Soups; III. Fish and Shellfish; IV. Meat and Poultry; V. Vegetables; VI. Desserts; VII. Beverages.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy has back flap of dust jacket retained.

Malgieri Collection copy inscribed "With gladness for knowing you. Louise Thomas Gissen? 7-17-71."

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

OCLC:

3960