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Parametry
- 486 stron
- 18 godzin czytania
Więcej o książce
"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.
Zakup książki
The Third Plate, Dan Barber
- Język
- Rok wydania
- 2014
- Oprawa
- (twarda)
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Metody płatności
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- Tytuł
- The Third Plate
- Język
- angielski
- Autorzy
- Dan Barber
- Wydawca
- Penguin Press
- Rok wydania
- 2014
- Oprawa
- twarda
- Liczba stron
- 486
- ISBN10
- 1594204071
- ISBN13
- 9781594204074
- Seria
- Ocena
- 4,25 z 5
- Opis
- "[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.