The Third Plate by Dan Barber

The Third Plate by Dan Barber

"Not since Michael Pollan has such a powerful storyteller emerged to reform American food." --The Washington Post

"Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's an inspiring message that could truly help save our water, air and land before it's too late." --The Chicago Tribune

"Barber writes a food manifesto for the ages." --Pittsburgh-Post Gazette

Today's optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times-bestselling book, chef Dan Barber, recently showcased on Netflix's Chef's Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future "third plate": a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

Dan Barber is the chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York, among other restaurants.

SKU	Unavailable
ISBN 13	9780143127154
ISBN 10	0143127152
Title	The Third Plate
Author	Dan Barber
Condition	Unavailable
Binding Type	Paperback
Publisher	Penguin Putnam Inc
Year published	2015-04-07
Number of pages	496
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.