Lunch at the Shop
The Art and Practice of the Midday Meal
Nonfiction, Food & Drink, Food Writing, Quick & Easy, Health & Well Being, Health, Healthy Living
| Author: | Peter Miller, Christopher Hirsheimer, Melissa Hamilton | ISBN: | 9781613125960 |
| Publisher: | ABRAMS (Ignition) | Publication: | March 11, 2014 |
| Imprint: | ABRAMS Image | Language: | English |
| Author: | Peter Miller, Christopher Hirsheimer, Melissa Hamilton |
| ISBN: | 9781613125960 |
| Publisher: | ABRAMS (Ignition) |
| Publication: | March 11, 2014 |
| Imprint: | ABRAMS Image |
| Language: | English |
Don’t skip lunch! Complete with recipes, this “meditation on food, togetherness and simplicity” celebrates a daily break from the clock and the computer (Edible San Francisco).
Nowadays, lunch has been sadly reduced to the realm of pay-and-go, stand-up, pre-made, take-out, and food-truck offerings—none of which are particularly nourishing to either body or mind.
This delightful book reclaims lunch—not only in culinary terms, with more than forty-five delicious recipes, but in terms of allowing us to slow down and savor free time, friends, family, and all the things in life we truly value.
“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.” —Matt Dillon, James Beard Award–winning chef
Don’t skip lunch! Complete with recipes, this “meditation on food, togetherness and simplicity” celebrates a daily break from the clock and the computer (Edible San Francisco).
Nowadays, lunch has been sadly reduced to the realm of pay-and-go, stand-up, pre-made, take-out, and food-truck offerings—none of which are particularly nourishing to either body or mind.
This delightful book reclaims lunch—not only in culinary terms, with more than forty-five delicious recipes, but in terms of allowing us to slow down and savor free time, friends, family, and all the things in life we truly value.
“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.” —Matt Dillon, James Beard Award–winning chef
