Dan Barber

Broschiertes Buch

The Third Plate

Field Notes on the Future of Food

Beschreibung

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.

Autor

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).

Produktdetails

• Verlag: Little, Brown Book Group
• Seitenzahl: 496
• Erscheinungstermin: 5. Mai 2016
• Englisch
• Abmessung: 198mm x 126mm x 35mm
• Gewicht: 338g
• ISBN-13: 9780349141701
• ISBN-10: 0349141703
• Artikelnr.: 44057294