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Sinopsis
'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.
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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
Publicado por
Little, Brown Book Group, 2016
ISBN 10: 0349141703
ISBN 13: 9780349141701
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Librería: Bookbot, Prague, Republica Checa
Calificación del vendedor: 5 de 5 estrellas
Condición: Fine. Fortnum & Mason Food & Drink Awards Food Book of the Year 2015. The ThirdPlate will revolutionise the way we eat. It charts a bright path forward foreaters and chefs alike, daring everyone to imagine a future for food that isas sustainable as it is delicious. Nº de ref. del artículo: 685ac03a-3b28-4393-b4d7-1ab064b749bd
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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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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. Condición: 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. Nº de ref. del artículo: 6545-9780349141701
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The Third Plate: Field Notes on the Future of Food
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Paperback. Condición: 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. Nº de ref. del artículo: 7719-9780349141701
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The Third Plate: Field Notes on the Future of Food
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
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Condición: New. 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. Num Pages: 496 pages, 6 b/w line drawings. BIC Classification: JFCV; KNAC; WB. Category: (G) General (US: Trade). Dimension: 198 x 126. . . 2016. Paperback. . . . . Nº de ref. del artículo: V9780349141701
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The Third Plate
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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
Librería: Kennys Bookstore, Olney, MD, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: New. 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. Num Pages: 496 pages, 6 b/w line drawings. BIC Classification: JFCV; KNAC; WB. Category: (G) General (US: Trade). Dimension: 198 x 126. . . 2016. Paperback. . . . . Books ship from the US and Ireland. Nº de ref. del artículo: V9780349141701
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