Party Spirit: Some Entertaining Principles

by Robert Farrar Capon

Libro usado en buenas condiciones, por su antiguedad podria contener señales normales de uso

Genres: Nonfiction, Theology, Food

159 pages, Hardcover

First published January 1, 1979

About the author

Robert Farrar Capon was a lifelong New Yorker and served for almost 30 years as a parish priest in the Episcopal Church. His first book, Bed and Board, was published in 1965 and by 1977 left full-time ministry to devote more time to writing books, though he continued to serve the church in various capacities such as assisting priest and Canon Theologian. He has written twenty books on theology, cooking and family life.

His lifelong interest in food intersected with his writing and led to his becoming food columnist for Newsday and The New York Times and also teaching cooking classes.

Reviews

[Dorothy Hartley · Rating 4 out of 5]

so good!!!!!!

[Erin Fox · Rating 3 out of 5]

It was a fun read but glad I found a free book instead of hunting a physical copy. The writings on impromptu parties/unexpected guests are a little inspiring but we are in walkable distance of a Little Caesar's.

I would like to try some of the sardine recipes but that is not currently a staple in my house.

[Jesi · Rating 5 out of 5]

I've started referring to Robert Farrar Capon as The Party Priest, a nickname I think he'd really enjoy if he were around to hear it. So much of this book resonates with me, as someone who has been known to throw a dinner party from time to time. The general philosophy here is that hosting is an act of hope for the future: you are essentially choosing to believe that there is already a party ongoing, on earth as it is in heaven, and that you are the mere channel for that party. But don't worry- if that seems too woo-woo for you, there's plenty of practical content here, too. The Party Priest has lots of opinions on what you should (and shouldn't) serve; how to handle any number of awkward situations, from guests who arrive way too early to people who show up totally unannounced; how to ensure you have ample wine without breaking the bank; and how you should proceed if you wake up post-party and realize that you've had a bit too much of said wine. There are lots of recipes to boot.

Also, my little pretentious heart wants to tattoo the following on my arm, or cross-stitch it onto a pillow or something: "Those who put on the dog must not send a Chihuahua to do a Great Dane's work." (This was taken from a discussion on serving even the most expensive dishes with a generous hand. I love The Party Priest so much.)

[Ginger · Rating 4 out of 5]

Love love loved this. Robert Farrar Capon is the foodie Frederick Beuchner. His writing is as delicious as the recipes he endorses and he spurs me on to look at entertaining as a sacrament of the New Jerusalem. Hospitality embodies faith, hope, and love.

If you can track down this older gem, it is worth it. His chapter on "Plain Fancies" is worth it alone.

Prosit!

[Emma Whear · Rating 5 out of 5]

Lovely, lovely, lovely. I read this a morsel at a time, frequently pausing to quote it to Jane.

Favorite concepts: parties as statements of faith in God's promises, the sacrifice and presence of the host, the idea of belonging, cocktails, etc.

[Becky Pliego · Rating 5 out of 5]

Such a great book, I enjoyed it very much. Looking forward to try many of the recipes in there.

This was a Christmas gift from my friend Wendy Sensing.

[Wendy · Rating 5 out of 5]

One of the best books I've ever read on the true spirit of hospitality.