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100%: Dan Barber: The Third Plate, Field Notes on the Future of Food (ISBN: 9780698163751) 2014, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
100%: Barber, Dan: The Third Plate, Field Notes on the Future of Food (ISBN: 9780143127154) 2015, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
100%: Dan Barber, Reader: Dan Barber: The Third Plate: Field Notes on the Future of Food (ISBN: 9780553544435) 2014, Penguin Audio, in Englisch, auch als Hörbuch.Nur diese Ausgabe anzeigen…
65%: Barber, Dan: On the Side: A sourcebook of inspiring side dishes Ed Smith Author (ISBN: 9780349141701) 2016, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
The Third Plate, Field Notes on the Future of Food - 4 Angebote vergleichen
Bester Preis: € 9,63 (vom 18.06.2016)1
The Third Plate
EN PB NWISBN: 9780698163751 bzw. 0698163753, in Englisch, Coward, McCann & Geoghegan, Taschenbuch, neu.
Lieferung aus: Deutschland, zzgl. Versandkosten, Sofort per Download lieferbar.
Field Notes on the Future of Food, "Not since Michael Pollan has such a powerful storyteller emerged to reform American food. The Washington Post Today's optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times-bestselling book, chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future "third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. From the Trade Paperback edition.
Field Notes on the Future of Food, "Not since Michael Pollan has such a powerful storyteller emerged to reform American food. The Washington Post Today's optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times-bestselling book, chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future "third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. From the Trade Paperback edition.
2
The Third Plate (2014)
EN PB NW EB DLISBN: 9780698163751 bzw. 0698163753, in Englisch, Penguin Books, Penguin Books, Penguin Books, Taschenbuch, neu, E-Book, elektronischer Download.
Lieferung aus: Kanada, in-stock.
Not since Michael Pollan has such a powerful storyteller emerged to reform American food." -The Washington PostToday's optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times-bestselling book, chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future "third plate": a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. From the Trade Paperback edition.
Not since Michael Pollan has such a powerful storyteller emerged to reform American food." -The Washington PostToday's optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times-bestselling book, chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future "third plate": a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. From the Trade Paperback edition.
3
The Third Plate, Field Notes on the Future of Food (2014)
EN NW EBISBN: 9780698163751 bzw. 0698163753, in Englisch, Penguin Books, neu, E-Book.
Lieferung aus: Niederlande, Direct beschikbaar.
bol.com.
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 plate's architect... 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 plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect. Productinformatie:Taal: Engels;Afmetingen: 0x0x0 mm;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Bestandsgrootte: 2.60 MB;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Printrechten: Het printen van de pagina's is niet toegestaan;Voorleesfunctie: De voorleesfunctie is uitgeschakeld;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;Geschikt voor: 18 jaar en ouder;ISBN10: 0698163753;ISBN13: 9780698163751;Product breedte: 126 mm;Product hoogte: 40 mm;Product lengte: 198 mm; Engels | Ebook | 2014.
bol.com.
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 plate's architect... 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 plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect. Productinformatie:Taal: Engels;Afmetingen: 0x0x0 mm;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Bestandsgrootte: 2.60 MB;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Printrechten: Het printen van de pagina's is niet toegestaan;Voorleesfunctie: De voorleesfunctie is uitgeschakeld;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;Geschikt voor: 18 jaar en ouder;ISBN10: 0698163753;ISBN13: 9780698163751;Product breedte: 126 mm;Product hoogte: 40 mm;Product lengte: 198 mm; Engels | Ebook | 2014.
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