Now considered a classic of contemporary food writing, this is the legendary book by the colorful New York Episcopal priest, theologian and respected chef, Robert Farrar Capon. This is, simply put, a book about the author creating a fine meal of leg of lamb for a dinner party; it is also, some say, a life-changing book about a theology of creation, sacramental spirituality, and an artful, redemptive Christian worldview. A times it is nothing short of breathtaking.
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