The Third Plate by Dan Barber

The Third Plate by Dan Barber

'A must-read for anyone interested in food and the future' Yotam Ottolenghi

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.

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 evolveBarber'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
Barber is a stylish writer and a funny one, too * New York Times *
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 *

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).

SKU	Unavailable
ISBN 13	9780349141701
ISBN 10	0349141703
Title	The Third Plate
Author	Dan Barber
Condition	Unavailable
Binding Type	Paperback
Publisher	Little, Brown Book Group
Year published	2016-05-05
Number of pages	496
Prizes	Winner of Fortnum & Mason Food and Drink Awards 2015 (UK)
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.