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The Third Plate
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Pages: 498
Authors: Dan Barber
Categories: Biography & Autobiography
Type: BOOK - Published: 2014 - Publisher: Penguin

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"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate"
Eat the City
Language: en
Pages: 354
Authors: Robin Shulman
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: Crown Pub

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Traces the experiences of New Yorkers who grow and produce food in bustling city environments, placing today's urban food production in a context of hundreds of
Palestine on a Plate
Language: en
Pages: 243
Authors: Joudie Kalla
Categories:
Type: BOOK - Published: 2019-09-17 - Publisher:

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Winner 'Best Arab Cuisine Book' - Gourmand World Cookbook Awards 2016. Palestinian food is not just found on the streets with the ka'ak (sesame bread) sellers a
An Empty Plate
Language: en
Pages: 0
Authors: Tracy Ledger
Categories: Food security
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"Why is it that food prices are so high that millions of South African families go hungry, while the prices paid to farmers for that same food are so low that m
Pig Tales: An Omnivore's Quest for Sustainable Meat
Language: en
Pages: 320
Authors: Barry Estabrook
Categories: Science
Type: BOOK - Published: 2015-05-04 - Publisher: W. W. Norton & Company

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A Splendid Table Staff Book Pick of the Year "Estabrook, a reporter of iron constitution and persistence, has dug deep into the truth about the American pork in