Detalles del libro
Formato
Audiolibro
Idioma
Inglés
Publicado
May 20, 2014
Editorial
Penguin Audio
ISBN-10
1611763215
ISBN-13
9781611763218
Descripción
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 greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat
Géneros
Libros de Cocina
Salud y Bienestar