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The Third PlateCondition: BRAND NEW ISBN: 9780349141701 Format: B format paperback Year: 2016 Publisher: Little Brown Pages: 496 Description: 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.
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Condition: BRAND NEW
ISBN: 9780349141701
Format: B-format paperback
Year: 2016
Publisher: Little Brown
Pages: 496
Description:
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).
ISBN: 9780349141701
Format: B-format paperback
Year: 2016
Publisher: Little Brown
Pages: 496
Description:
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).
The Third Plate
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