Lunch At The Shop The Art And Practice Of The Midday Meal
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…
Borrow to read
This scan is available through Internet Archive's free lending library — sign in or create a free account below, then borrow to read.
Reader not loading? Open it on Archive.org instead.
