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The Third Plate: Field Notes on the Future of Food
Dan Barber
€ 16.99
€ 13.12
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Description for The Third Plate: Field Notes on the Future of Food
Paperback. 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. .
'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 ... Read more
'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 ... Read more
Product Details
Publisher
Abacus
Format
Paperback
Publication date
2016
Condition
New
Number of Pages
496
Place of Publication
London, United Kingdom
ISBN
9780349141701
SKU
V9780349141701
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-50
About Dan Barber
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 ... Read more
Reviews for The Third Plate: Field Notes on the Future of Food
The book that, perhaps more than any other in recent times, laid out the urgent imperative that to look after the land we grow our food on is to eat as best we can and vice-versa. It redefined nutrition, agriculture and fl avour, and established Barber as the preeminent voice in food that is as ethical as it is excellent ... Read more