Uitverkocht
Parameters
- 486bladzijden
- 18 uur lezen
Meer over het boek
"[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.
Een boek kopen
The Third Plate, Dan Barber
- Taal
- Jaar van publicatie
- 2014
- product-detail.submit-box.info.binding
- (Hardcover)
Zodra we het ontdekt hebben, sturen we een e-mail.
Betaalmethoden
We missen je recensie hier.
- Titel
- The Third Plate
- Taal
- Engels
- Auteurs
- Dan Barber
- Uitgever
- Penguin Press
- Jaar van publicatie
- 2014
- Formaat
- Hardcover
- Aantal pagina's
- 486
- ISBN10
- 1594204071
- ISBN13
- 9781594204074
- Reeks
- Tags
- Non-fictie, Gezondheid & Medisch, Wetenschap en Wiskunde, Culinaire kunst & Gastronomie, Wetenschap, Gezondheid, Ecologische thematiek, Eten, Ecologie, Duurzaamheid
- Beoordeling
- 4,25 van 5
- Aantekening
- "[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.