O terceiro prato: Notas de campo sobre o futuro da comida (Portuguese Edition)

The Third Plate is a groundbreaking book that challenges the conventional wisdom of modern agriculture and its impact on our health, environment, and taste buds.

Award-winning chef Dan Barber embarks on a journey to discover sustainable and delicious food production methods, from small farms in Europe to the most prestigious restaurants around the world.

He presents innovative solutions that point towards a future of food that is both good for us and the planet.

The Third Plate redefines nutrition, agriculture, and taste for the 21st century and offers a path forward for chefs and consumers alike.

Don't miss out on this game-changing culinary journey!