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Synopsis
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 alike, daring everyone to imagine a future for food that is as sustainable as it is delicious.
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About the Author
Dan Barber is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009).
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The Third Plate : Field Notes on the Future of Food
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Little, Brown Book Group Limited, 2016
ISBN 10: 0349141703
ISBN 13: 9780349141701
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The Third Plate : Field Notes on the Future of Food
Published by
Little, Brown Book Group Limited, 2016
ISBN 10: 0349141703
ISBN 13: 9780349141701
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