“Nothing is more likely to become garbage than orange rind; but for as long as anyone looks at it in delight, it stands a million triumphant miles from the trash heap.”  Such, says Robert Farrar Capon (in a voice as rich as Chesterton’s), is the very reason for the continued existence of creation: that Someone delights in it.

It is to this end, and in this spirit, that Capon writes The Supper of the Lamb: A Culinary Reflection (1967).  Instead of barraging his readers with one quick recipe after another, he spends the greater part of his 250-page book discussing a mere four, taking time between recipes to ponder everything from the failed separation of sacred and secular to the surprising theological significance of an onion.  The result is possibly the most entertaining and edifying book on cooking you’ll ever read.