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
From the award-winning authors of the Canal House Cooking series, their first comprehensive collection of recipes by home cooks for home cooks. This magnificent compilation celebrates the everyday practice of simple cooking and the enjoyment of eating—t