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Product details

File Size: 22028 KB

Print Length: 256 pages

Publisher: Abrams (April 11, 2017)

Publication Date: April 11, 2017

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B01MCURSHR

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Amazon Best Sellers Rank:

#919,388 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

Peter Miller starts his book with a very provocative statement in the introduction: "This is a book about making dinner." Provocative, in these times of the celebrity chef, or the chef as celebrity, in that there is no picture of him on a Vespa on his way to the market, no before and after pics, no talk of his 'journey to health' or 'self-discovery through food' or 'healing food' or celebrity name dropping, or an assistant in tow, or a youtube channel..nothing but making dinner!! Getting food on the table. I'm a prolific buyer and reader of cookbooks, and enthusiastic cook, artist and food photographer. My own library has only about 20 books. Keepers. The two of Peter Miller, Canal House Cooks, the thick red one of Hamilton and Hirscheimer, Romney Steele's PlumGorgeous and Stir-frying to the Sky's Edge by Grace Young some notables. All of them well used, and Peter's new one will soon not be pristine anymore. These people are the REAL DEAL, and should be declared National Treasures!! Hoping for another book from the powerhouse trio of Peter, Christopher and Melissa soon!!

Beautifully written with great pictures, I feel like I'm sitting down to talk to an old friend and I learn so much too. Can't wait to start cooking, it's already a favorite.

This is the best little book of recipes . . . ideas about eating, actually. I had so many cookbooks I didn't think I really needed another one, but it can inspire even jaded cooks to look at making a meal in a different way.

The recipes in this book came out good. More importantly though this book really illustrates how to eat correctly and with a certain amount of dignity. I also own Mr. Miller's lunch cookbook which is also fantastic.

loved the recipes

I am in a committed relationship with an excellent Parisian lady who makes superb French dishes -- she has a special genius with seasoning which turns even her very simple dishes into works of art. I have really never had one of her meals that was less than very good, and the great majority have been excellent. Best of all, she infuses her cooking with great enthusiasm and joy -- and even lets me help with prep -- and of course clean up.Miller has inspired me -- a long time cook for my late wife trained at the Culinary Institute -- to compete with Madame with a different style of cooking -- and I am working through each recipe first for myself in my bachelor pad and then in her very Parisian style apartment six blocks away.Several brilliant successes -- as a Parisian she is hard to please and not afraid to critique failings -- and so far not one outright dud.We both loved this lentil dish; note that we both dote on Rancho Gordo beans as this recipe proves. (But other lentils will work very well indeed.)Recipe: Lentils Folded Into Yogurt, Spinach and Basil½ cup pine nuts or chopped walnuts2 cups baby spinach1 cup fresh basil leaves1 cup cooked Rancho Gordo Black Caviar Lentils or Rancho Gordo French-style Lentils2 tablespoons fresh flat-leaf parsley leaves, chopped1 clove garlic, finely chopped1 ½ lemons1 cup Greek yogurt¼ cup olive oilSalt and freshly ground black pepper½ cup Parmesan cheese, slicedServes FourTechniqueHeat a small sauté pan over medium heat. Add the pine nuts or walnuts and cook until lightly toasted, 5 to 7 minutes. Lay them out on a wooden cutting board to cool, then chop them roughly to the size of the lentils.If your knife is sharp enough to slice the spinach and basil leaves without bruising them, gently cut them into bite-size pieces. Otherwise, tear them by hand.Place the lentils in a bowl and mix in the spinach, basil, parsley,and garlic. Squeeze the juice of one lemon into the lentils, mix, and then fold in the yogurt. Mix again, then slowly pour in the oil, stirring, as you do, to combine. At this point, taste the mixture, and season with salt and 2 good grindings of pepper. Finally, fold the roasted nuts into the dish, and finish with a drizzle of oil. The dish is now ready to serve.The lentils and greens will keep in an airtight jar or container in the refrigerator for at least 3 days.Before serving, bring the lentils and greens close to room temperature. They can go on a slice of buttered (and perhaps grilled) bread, or on a lettuce leaf as a salad. Top the lentils with a squeeze of lemon juice, some Parmesan, and a final grind of fresh pepper.Brilliant.Robert C. RossNovember 2018

You might be surprised to read a rave review here of a cookbook by one of America’s best booksellers and an outspoken critic of amazon. What’s more surprising is that a bookseller with no “celebrity chef” credentials could write such a great book. Miller is a confident and skilled cook, with an in-depth knowledge of ingredients and techniques. Even better, he is an entertaining and insightful writer. Five Ways is one of a handful of cookbooks I read just for its entertainment value, and to savor the wordsmithing, as expert as his cooking and recipe skills. Highly recommended! And, as frosting on the cake, this is a beautiful book, well-designed, beautifully photographed, printed, and bound. I bought five copies, two for myself and three as gifts.

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