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,...
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
The Penguin Press,
2014.
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Table of Contents:
- Soil
- Land
- Sea
- Seed.
