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Lunch at the Shop: The Art and Practice of the Midday Meal

Overview


In our current bustle, lunch has been outsourced to stand-up counters, reduced to take-out platters, wrapped and rolled and packaged. But it doesn’t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.
Lunch at the Shop is a call to lunch. On the most basic level, the book is a ...
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Lunch at the Shop: The Art and Practice of the Midday Meal

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Overview


In our current bustle, lunch has been outsourced to stand-up counters, reduced to take-out platters, wrapped and rolled and packaged. But it doesn’t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.
Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 45 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure.

“You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. I’m sure of it.” —Matthew Dillon, James Beard Award–winning chef of Sitka & Spruce, The Corson Building, and Bar Sajor

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  • Lunch at the Shop
    Lunch at the Shop  

Editorial Reviews

Publishers Weekly
04/21/2014
Lucky is the lady who can stop midday to have a proper meal. Employees at Miller's Seattle bookshop do exactly that. For years, they have sat down and eaten lunch together, "in every season, in all weather, no matter the work that needs to be done that day." In this concise and quaint volume, Miller celebrates all that is good about lunch with colleagues. He encourages readers to "simply part of the day back into own hands, making it personal and a pleasure." These workplace lunches steer clear of take-out options, opting instead for fresh premade foods that can be finished on-site. The author aims for healthful and tasty items. He and his co-workers are privy to tartines, for example, an open-faced sandwich, which is easily embellished with top-notch bread and a range of ingredients: "Fool with it." Miller suggests, "Sweeten it with a little fig spread, loosen it with salsa, sharpen it with a cheese or a mustard, smooth it with butter." Other dishes include a variety of salads, paired with different vinaigrettes, and ever-so-comforting soups. The book serves as a charming reminder that no matter how hectic the day or week, we still need the occasional respite. With practical ideas and promising recipes, Miller gives us the tools to achieve that. (Mar.)
Edible San Francisco

“I didn’t realize how much I was sacrificing until I read Miller’s beautiful ode to lunch—a meditation on food, togetherness and simplicity.”
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Product Details

  • ISBN-13: 9781419710650
  • Publisher: Abrams Image
  • Publication date: 3/11/2014
  • Pages: 160
  • Sales rank: 42,807
  • Product dimensions: 6.70 (w) x 9.50 (h) x 0.60 (d)

Meet the Author


Peter Miller has operated his design bookshop in Seattle for 35 years. He trained as a chef with the remarkable Maurice Thuillier and is a regular contributor to the online magazine Crosscut.com. Christopher Hirsheimer, an award-winning photographer and editor, and Melissa Hamilton, a renowned food stylist, are the cofounders of Canal House and the authors of the James Beard Award–winning Canal House Cooks Every Day.
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