Dan Barber

The Third Plate

Field Notes on the Future of Food

Nicht lieferbar

The Third Plate

Field Notes on the Future of Food

Broschiertes Buch

Jetzt bewerten Jetzt bewerten

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.

Andere Kunden interessierten sich auch für

Jerry Holway
The Steadicam(r) Operator's Handbook

83,99 €
William Lea
Church Plate In The Archdeaconry Of Worcester

27,99 €
John T. Katsikadelis
The Boundary Element Method for Plate Analysis

113,99 €
Kendra Allen
The Collection Plate

24,99 €
John Harvey Naylor
Chip the Purple Plate

14,99 €
Gordon Landsborough
The Battle of the River Plate

16,99 €
Erin Oprea
The Power Plate Diet

32,99 €

Produktbeschreibung

Produktdetails

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

Herstellerkennzeichnung
Libri GmbH
Europaallee 1
36244 Bad Hersfeld
gpsr@libri.de

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

Herstellerkennzeichnung
Libri GmbH
Europaallee 1
36244 Bad Hersfeld
gpsr@libri.de

Autorenporträt

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).