The third plate : field notes on the future of food /
"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...
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
The Penguin Press,
2014.
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| Subjects: |
Evans: Library Stacks
| Call Number: |
TX369 .B3625 2014 |
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|---|---|---|
| Call Number | Status | Get It |
| TX369 .B3625 2014 | Available | |