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 bookâuseful, fun and guaranteed to inspire a host or hostess. (Morrow, $8.95)
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