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The Parables of Grace

Paperback|Feb 1991
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$22.99

190 Pages


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190 Pages
-Publisher

In this second volume in Robert Farrar Capon's trilogy on Jesus' parables, Capon considers the generally short stories occurring between the feeding of the five thousand and the triumphal entry into Jerusalem. Treating each parable individually, Capon sets it in its immediate context and message of grace. His ability to bridge the gap between then and now makes clear the original meaning of the parables and their relevance to modern times. And his insistence that the essence of the gospel is grace provides a much needed corrective to the contemporary version of success oriented Christianity.^
-Publisher

In his highly-readable manner, Capon discusses Jesus' parables told between the feeding of the five thousand and the triumphal entry into Jerusalem. His ability to bridge the gap between then and now makes clear both the original meaning and the modern-day relevance of these parables.
-Publisher

This Item Is In The Following Kit

Parables of Series Grace Kingdom

PRODUCT DETAIL
  • Catalogue Code 79837
  • Product Code 0802803040
  • EAN 9780802803047
  • Pages 190
  • Department Academic
  • Category Biblical Studies
  • Sub-Category New Testament
  • Publisher Eerdmans
  • Publication Date Feb 1991
  • Dimensions 216 x 140 x 13mm
  • Weight 0.249kg

Robert Farrar Capon

An Episcopal priest and the author of many popular books, including The Supper of the Lamb (Modern Library), The Mystery of Christ . . . And Why We Don't Get It (Eerdmans); and a widely praised trilogy on Jesus' parables now available in one volume titled Kingdom, Grace, Judgment: Paradox, Outrage, and Vindication in the Parables of Jesus (Eerdmans). Today, Fr. Capon is working on his eighteenth book. He is an assisting priest at St. Luke's Church in East Hampton, New York, the Canon Theologian to the Bishop of Long Island. Robert Farrar Capon has had a life-long interest in food and cooking, which is reflected in many of his books, including several cookbooks. He was a food columnist for Newsday and The New York Times, and continues to teach cooking classes.

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