The dish : the lives and labor behind one plate of food /

Acclaimed "chef writer" Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain.--

Bibliographic Details

Main Author:	Friedman, Andrew, 1967- (Author)
Format:	Book
Language:	English
Published:	New York : Mariner Books, [2023]
Edition:	First edition.
Subjects:	Restaurants > United States. Food industry and trade > United States. Agriculture > United States. Restaurants > États-Unis. COOKING / Essays & Narratives. SOC055000. SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)