Picks and Pans Review: Party Spirit

UPDATED 10/08/1979 at 01:00 AM EDT Originally published 10/08/1979 at 01:00 AM EDT

by Robert Farrar Capon

Father Capon is an Episcopal minister cum chef. As in his earlier cookbook, The Supper of the Lamb, he mixes wonderful recipes for both food and living. "Gourmet cookery is mostly fakery," he observes. "It aims not at enhancing the natural flavors of food, but at triggering a conditioned reflex to 'gourmet taste'...I arrived at this intelligence by stewing a random sample of practicing gourmets in water only." Nevertheless Capon's dishes run to the elegant (layered lamb and wheat, scampi with cream, terrine de campagne), and his instructions are careful. This is a rare recipe book—useful, fun and guaranteed to inspire a host or hostess. (Morrow, $8.95)

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