Home » Books » Cooking, Food & Drink » Ingredients » Natural Foods

The Third Plate

Field Notes on the Future of Food

By Dan Barber

Elsewhere US$32.25 US$20.65   Save US$11.60 (36%)
Free Shipping Worldwide
Ships from UK
Rating:
 
Register or sign-in to rate and get recommendations.
Format: Paperback, 496 pages
Other Information: 6 b/w line drawings
Published In: United Kingdom, 06 November 2014
Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.

Promotional Information

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.

About the Author

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).

Reviews

The book that, perhaps more than any other in recent times, laid out the urgent imperative that to look after the land we grow our food on is to eat as best we can and vice-versa. It redefined nutrition, agriculture and fl avour, and established Barber as the preeminent voice in food that is as ethical as it is excellent * Guardian * Barber is a stylish writer and a funny one, too * New York Times * Dan Barber's new book, The Third Plate, is an eloquent and thoughtful look at the current state of our nation's food system and how it must evolve. Barber's wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read -- Al Gore

EAN: 9781408706503
ISBN: 1408706504
Publisher: Little, Brown
Dimensions: 15.2 x 23.3 x 3.7 centimeters (0.32 kg)
Age Range: 15+ years
Tell a friend

Their Email:

Review this Product

BAD GOOD
 

Related Searches

 

This item ships from and is sold by Fishpond World Ltd.