Author:
Barber, Dan, 1969-
Imprint:New York : The Penguin Press, 2014.
Description486 pages ; 25 cm
Note:Soil -- Land -- Sea -- Seed.
Bibliography Note:Includes bibliographical references (pages 468-470) and index.
Note:"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"-- Provided by publisher.
