《Third Plate》

by Dan Barber (Author)

Product details

Paperback: 496 pages

Publisher: Abacus (5 May 2016)

Language: English

ISBN-10: 0349141703

ISBN-13: 978-0349141701

Product Dimensions:20.1 x 3.2 x 14.5 cm

Product Description

Based on ten years of surveying farming communities around the world, top New York chef Dan Barber'sThe 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.

Review

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)

Barber is a stylish writer and a funny one, too (New York Times)

Book Description

Fortnum & Mason Food & Drink Awards Food Book of the Year 2015.The Third Platewill 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.