The third plate field notes on a new cuisine
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. 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,...
Saved in:
| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
The Penguin Press,
2014.
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Schlow Library
| Call Number: |
641.302 BAR |
|---|---|
| Copy 549509 | Checked In Place a Hold |
