Third Plate
Author(s): Dan Barber
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.
Product Information
Winner of Fortnum and Mason Food and Drink Awards: Food Book 2015.
General Fields
- :
- : Little, Brown Book Group
- : Little, Brown
- : 31 August 2014
- : 01 November 2014
- : books
Special Fields
- : Dan Barber
- : 496