Tuesday, December 23, 2008

Supper of the Lamb or Picayunes Creole Cook Book

Supper of the Lamb: A Culinary Reflection

Author: Robert Farrar Capon

From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original recipes and a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks.



New interesting textbook: SharePoint 2007 Users Guide or Blogs Wikis Podcasts and Other Powerful Web Tools for Classrooms

Picayune's Creole Cook Book

Author: The Picayun

Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes.



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