Sinossi
Fortnum & Mason Food & Drink Awards Food Book of the Year 2015. The Third Plate will revolutionise the way we eat. It charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for food that is as sustainable as it is delicious.
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Informazioni sull?autore
Dan Barber is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009).
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The Third Plate: Field Notes on the Future of Food
Da: WorldofBooks, Goring-By-Sea, WS, Regno Unito
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Paperback. Condizione: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Codice articolo GOR008384772
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The Third Plate (Paperback)
Editore:
Little, Brown Book Group, London, 2016
ISBN 10: 0349141703
ISBN 13: 9780349141701
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: new. Paperback. 'A must-read for anyone interested in food and the future' Yotam OttolenghiBased on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect. Fortnum & Mason Food & Drink Awards Food Book of the Year 2015. The Third Plate will revolutionise the way we eat. It charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for food that is as sustainable as it is delicious. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780349141701
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The Third Plate: Field Notes on the Future of Food
Editore:
Little, Brown Book Group, United Kingdom, London, 2016
ISBN 10: 0349141703
ISBN 13: 9780349141701
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Paperback
Da: WorldofBooks, Goring-By-Sea, WS, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Very Good. 'A must-read for anyone interested in food and the future' Yotam Ottolenghi Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Codice articolo GOR007798798
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The Third Plate: Field Notes on the Future of Food
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The Third Plate: Field Notes on the Future of Food
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Paperback. Condizione: Brand New. 496 pages. 7.80x4.96x1.57 inches. In Stock. Codice articolo zk0349141703
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The Third Plate: Field Notes on the Future of Food
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Soft cover. Condizione: Very Good. Publisher Abacus, London 2016. Very Good condition. White pictorial card covers. Very slight wear to corners. No markings or inscriptions. Small stain on side edge. Codice articolo ABE-1721309765960
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The Third Plate (Paperback)
Editore:
Little, Brown Book Group, London, 2016
ISBN 10: 0349141703
ISBN 13: 9780349141701
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Da: AussieBookSeller, Truganina, VIC, Australia
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: new. Paperback. 'A must-read for anyone interested in food and the future' Yotam OttolenghiBased on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect. Fortnum & Mason Food & Drink Awards Food Book of the Year 2015. The Third Plate will revolutionise the way we eat. It charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for food that is as sustainable as it is delicious. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Codice articolo 9780349141701
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The Third Plate (Paperback)
Editore:
Little, Brown Book Group, London, 2016
ISBN 10: 0349141703
ISBN 13: 9780349141701
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Da: CitiRetail, Stevenage, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: new. Paperback. 'A must-read for anyone interested in food and the future' Yotam OttolenghiBased on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect. Fortnum & Mason Food & Drink Awards Food Book of the Year 2015. The Third Plate will revolutionise the way we eat. It charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for food that is as sustainable as it is delicious. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Codice articolo 9780349141701
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