Light Theology and Heavy Cream: The Culinary Adventures of Pietro and Madeline [NOOK Book]

Overview

Robert Farrar Capon is well known as the author of the modern classic The Supper of the Lamb (“awesomely funny, wise, beautiful, moving, preposterous,” said The New York Times) and other acclaimed books such as Genesis, the Movie. In Light Theology & Heavy Cream: The Culinary Adventures of Pietro & Madeleine, Capon returns to the kitchen to present a spirited collection of pieces he describes as “culinary and theological snack food.” Providing significant nutritive value in terms of both cooking and ...
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Light Theology and Heavy Cream: The Culinary Adventures of Pietro and Madeline

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Overview

Robert Farrar Capon is well known as the author of the modern classic The Supper of the Lamb (“awesomely funny, wise, beautiful, moving, preposterous,” said The New York Times) and other acclaimed books such as Genesis, the Movie. In Light Theology & Heavy Cream: The Culinary Adventures of Pietro & Madeleine, Capon returns to the kitchen to present a spirited collection of pieces he describes as “culinary and theological snack food.” Providing significant nutritive value in terms of both cooking and thinking, Capon offers them “as a lark.” The protagonists of this endeavor are Pietro and Madeleine, a husband and wife with clear resemblances to the author and his wife, Valerie. With Capon’s signature wit and precision, Pietro and Madeleine explore such diverse topics as creativity, addiction, televangelism, spirituality, the correct way to slice a leg of lamb, and the virtues of diners.

“Given the irony of a God who saves the world by foolishness and weakness,” Capon writes, “and the hilarity by which he gives us corn, wine, and oil—not to mention his wonderfully two-faced creatures such as butter, salt, tobacco, and pork fat—this is no world in which to land on one side of a paradox.” Nibbling away on Light Theology & Heavy Cream is to encounter an author who has “always been perfectly substantial and perfectly silly at the same time,” but here “propels himself faster and farther in both directions.”

“You challenge me to match the sum total of the world’s miseries with a fast, but then you complain that I fall short because I have eaten lobster instead of beetles or something. Why, I could starve myself stone cold to death and still fall short. To use your very own argument, the world’s miseries are tractable only to God’s grace, not my merits. A lobster, obediently ingested, can remind me of that as well as anything else, eaten or not eaten, on the same principle.”
—from the first chapter
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Editorial Reviews

Spirituality & Health
[Main character] Pietro has no patience for overcooked chicken breasts. But what he cannot abide even more is the way the Christian church has been passing itself off as a ‘sin-prevention’ community that slaps the hands of sinners and gives the world the impression that God spends all His time keeping track of our bad behavior. . . . Whether discussing creativity, addiction, televangelism, or sins of the flesh, this talkative chap makes a good case for the love of God that will not let us go.
— Frederic and Mary Ann Brussat
Spirituality and Health - Frederic and Mary Ann Brussat
[Main character] Pietro has no patience for overcooked chicken breasts. But what he cannot abide even more is the way the Christian church has been passing itself off as a ‘sin-prevention’ community that slaps the hands of sinners and gives the world the impression that God spends all His time keeping track of our bad behavior. . . . Whether discussing creativity, addiction, televangelism, or sins of the flesh, this talkative chap makes a good case for the love of God that will not let us go.
Read More Show Less

Product Details

  • ISBN-13: 9781461733065
  • Publisher: Cowley Publications
  • Publication date: 1/25/2004
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 113
  • File size: 958 KB

Meet the Author

ROBERT FARRAR CAPON is a veteran Episcopal priest and widely published theologian. Among his works number many cookbooks, and he has served as food columnist for the New York Times and Newsday.
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