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 50 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
Harry N. Abrams
Harry N. Abrams
Harry N. Abrams
Harry N. Abrams
Most Helpful Customer Reviews
The concept of “Lunch at the Shop: The Art and Practice of the Midday Meal” — making lunch at the office — is as American as Kim Kardashian. The photographs are terrific, courtesy of Christopher Hirscheimer and Melissa Hamilton, the creators of the Canal House cookbooks. The book has a wonderfully homemade feel; the author’s wife did the charming illustrations. And as for Peter Miller, he’s a fine writer doing a very good imitation of a bookstore owner.
The book addresses a problem that office-workers know well: Around noon, your leave your place of work, go out and buy something that fills a plastic container, skibble back to your hole and gobble lunch as you read blogs. Miller is more elegant about this: “We fly on by lunch, as we often fly on by seasons and deeds and signals.” And thus we buffer our real needs: that we’re hungry, tired or just need a break.
The solution: make lunch right at the office, take...
I bought this book not because I work in a shop, which I don't, or because I eat a fancy lunch, which I don't. I bought it because the recipes looked good. I have only made one so far - the lentils folded into yogurt with spinach and basil, and it is delicious. There are lots more that look interesting and I plan to cook from this book exclusively for a week or so to see if any of them measure up to the fabulous lentils.
Fascinating ideas for improving the luncheon experience, at least in bigger cities. The essence of Miller's vision: “We fly on by lunch, as we often fly on by seasons and deeds and signals.”
Spend 20 minutes with any one or more of these recipes, especially preparing the meal daily with others in the back room, and you will soon be hooked. It almost makes me want to go back to commuting. NOT
But then I realized, "these recipes work just as well when you are retired, Robert."
But you will miss some great repartee:
"Some of cooking is using food you love. And some of cooking is using food you have left. Lunch is about both."
"...We always have some combination of beans or rice, pasta or lentils on hand...They are the proud and historic opposite of fast food."
"We are the most difficult of critics, being our own customers."
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