Description
Discover the culinary masterpiece that is 'The Third Plate,' authored by the acclaimed chef Dan Barber. This thought-provoking book blends culinary innovation with deep insights into sustainable agriculture, making it essential reading for food enthusiasts and professionals alike. With 'The Third Plate,' Chef Barber takes readers on an enlightening journey through the intersection of gastronomy and responsible food practices, encouraging a shift from traditional farm-to-table concepts to an integrated approach that prioritizes health and environmental sustainability. The engrossing narrative, enriched with real-life experiences and insights from Barber's work at Blue Hill and Stone Barns Center for Food & Agriculture, highlights crucial topics such as seasonal eating and the importance of biodiversity in agriculture. Perfect for chefs, culinary students, and anyone passionate about the future of food, this brand new B-format paperback edition consists of 496 pages of inspiration and knowledge. Ideal for those searching for books on sustainable cooking, culinary arts, and agricultural policy, 'The Third Plate' is a transformative read that will elevate your understanding of what it means to eat well in the modern world. Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled. ISBN: 9780349141701. Year: 2016. Publisher: Little Brown.
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9780349141701
Format: B-format paperback
Year: 2016
Publisher: Little Brown
Pages: 496
Description:
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).
Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.
Condition: BRAND NEW
ISBN: 9780349141701
Format: B-format paperback
Year: 2016
Publisher: Little Brown
Pages: 496
Description:
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).