Synopsis
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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À propos de l?auteur
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).
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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The Third Plate: Field Notes on the Future of Food
Edité par
Abacus, 2016
ISBN 10 : 0349141703
ISBN 13 : 9780349141701
Ancien ou d'occasion
Couverture souple
Vendeur : -OnTimeBooks-, Phoenix, AZ, Etats-Unis
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Etat : very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item for full refund. Ships USPS Media Mail. N° de réf. du vendeur OTV.0349141703.VG
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The Third Plate: Field Notes on the Future of Food
Edité par
Little, Brown Book Group, United Kingdom, London, 2016
ISBN 10 : 0349141703
ISBN 13 : 9780349141701
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Paperback
Vendeur : WorldofBooks, Goring-By-Sea, WS, Royaume-Uni
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Paperback. Etat : 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. N° de réf. du vendeur GOR007798798
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The Third Plate : Field Notes on the Future of Food
Edité par
Little, Brown Book Group Limited, 2016
ISBN 10 : 0349141703
ISBN 13 : 9780349141701
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Couverture souple
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The Third Plate: Field Notes on the Future of Food
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paperback. Etat : Very Good. The Third Plate: Field Notes on the Future of Food This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. N° de réf. du vendeur 7719-9780349141701
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The Third Plate: Field Notes on the Future of Food
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paperback. Etat : Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. N° de réf. du vendeur 6545-9780349141701
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The Third Plate: Field Notes on the Future of Food
Edité par
Abacus, 2016
ISBN 10 : 0349141703
ISBN 13 : 9780349141701
Ancien ou d'occasion
Couverture souple
Vendeur : MusicMagpie, Stockport, Royaume-Uni
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The Third Plate
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur GB-9780349141701
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The Third Plate (Paperback)
Edité par
Little, Brown Book Group, London, 2016
ISBN 10 : 0349141703
ISBN 13 : 9780349141701
Neuf
Paperback
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : 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. N° de réf. du vendeur 9780349141701
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The Third Plate
Edité par
Little, Brown Book Group, GB, 2016
ISBN 10 : 0349141703
ISBN 13 : 9780349141701
Neuf
Paperback
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. '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. N° de réf. du vendeur LU-9780349141701
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The Third Plate: Field Notes on the Future of Food
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Etat : New. pp. 496. N° de réf. du vendeur 373968623
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