On the Side: A sourcebook of inspiring side dishes Ed Smith Author
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| Preise | 2017 | 2019 | 2023 |
|---|---|---|---|
| Schnitt | € 5,92 | € 18,99 | € 12,03 |
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1
The Third Plate (2016)
~EN PB NWISBN: 9780349141701 bzw. 0349141703, vermutlich in Englisch, Little, Brown and Company, Taschenbuch, neu.
Lieferung aus: Schweiz, Versandfertig innert 4 - 7 Werktagen.
Field Notes on the Future of Food, ´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 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. Taschenbuch, 05.05.2016.
Field Notes on the Future of Food, ´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 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. Taschenbuch, 05.05.2016.
2
Third Plate
EN NW EBISBN: 9780349141701 bzw. 0349141703, in Englisch, Little, Brown Book Group, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Ebook for download.
Food and Wine, The Third Plate, 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. eBook.
Food and Wine, The Third Plate, 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. eBook.
3
Third Plate
EN NW EBISBN: 9780349141701 bzw. 0349141703, in Englisch, Little, Brown Book Group, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Ebook for download.
Social Science, The Third Plate, 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. eBook.
Social Science, The Third Plate, 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. eBook.
4
The Third Plate: Field Notes on the Future of Food
EN NWISBN: 9780349141701 bzw. 0349141703, in Englisch, Abacus, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, 3-5 days.
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.
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.
5
The Third Plate
EN NWISBN: 9780349141701 bzw. 0349141703, in Englisch, Sphere Books, United Kingdom of Great Britain and Northern Ireland, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, in-stock.
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.
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.
6
The Third Plate
EN NWISBN: 9780349141701 bzw. 0349141703, in Englisch, Sphere Books, Vereinigtes Königreich Großbritannien und Nordirland, neu.
'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 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.
7
The Third Plate
~EN PB NWISBN: 9780349141701 bzw. 0349141703, vermutlich in Englisch, Little, Brown Book Group, Taschenbuch, neu.
'A must-read for anyone interested in food and the future' Yotam OttolenghiBased 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.
8
The Third Plate: Field Notes on the Future of Food
EN NWISBN: 9780349141701 bzw. 0349141703, in Englisch, Sphere Books, United Kingdom of Great Britain and Northern Ireland, neu.
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...
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