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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... Full description

Main Author: Barber, Dan, 1969-
Format: Book
Language: English
Published: New York : The Penguin Press, 2014
Contents: Soil -- Land -- Sea -- Seed.
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Place a Hold
Library Location Call Number Status
Ripon Adult Nonfiction 641.302 Barber Available
Green Lake (Caestecker) Adult Nonfiction 641.302 Bar Available
Neenah Adult Nonfiction 641.302 B233t Available