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Dan Barber

    Dan Barber est un chef et propriétaire de plusieurs restaurants, profondément engagé dans le mouvement de la ferme à la table. Sa philosophie culinaire prône la durabilité et la saisonnalité, cherchant à créer un lien plus conscient entre ce que nous mangeons et d'où cela provient. Par son approche innovante, Barber vise à favoriser une compréhension plus approfondie de nos systèmes alimentaires et à inspirer des habitudes alimentaires réfléchies. Il prône une manière plus holistique et responsable d'interagir avec la nourriture.

    The Third Plate
    Unplanned Parenthood: How to Successfully Raise the Children You Didn't Ask For
    • Honey, why are you crying? I'm PREGNANT! Those would be exciting words except we agreed not to have children. Now what? There are numerous ways in which children can come into our lives unexpectedly. Perhaps you fell in love with someone who already had a child and now you do too. Or you're suddenly parenting your grandchildren are now they're not just visiting for the weekend. Whether you desperately wanted children or they came into your life unexpectedly... In Unplanned Parenthood... You will discover practical strategies to help you lead your family with confidence. You will be inspired to stay committed to your family. You will walk away with the ability to create your own successful parenting plan. Dan Barber has served as pastor, worked in private counseling practice and is currently a life coach. He has spoken to youth groups and juvenile detention centers and works with parents and families. He is a husband and father. He and his wife Kathy live in Coldwater, Ontario. They have been married 30 years and have two adult children, Megan and Alex and their son-in-law Jason. In 2015, Dan & Kathy opened Em's Cafe in Coldwater. Kathy is the boss and whenever Dan is there he is the dishwasher.

      Unplanned Parenthood: How to Successfully Raise the Children You Didn't Ask For
    • Fortnum & Mason Food & Drink Awards Food Book of the Year 2015. The Third Plate will revolutionise the way we eat. It charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for food that is as sustainable as it is delicious.

      The Third Plate