The third plate
by Dan Barber
Seasonal cookingAgricultureNatural foodsSOCIAL SCIENCE / Agriculture & FoodBIOGRAPHY & AUTOBIOGRAPHY / Personal Memoirs
4.0
Open LibraryAbout this book
"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"--
Themes & subjects
Seasonal cookingAgricultureNatural foodsSOCIAL SCIENCE / Agriculture & FoodBIOGRAPHY & AUTOBIOGRAPHY / Personal MemoirsCOOKING / General
Setting
United States
About the author
Dan Barber
1969
Reviews
No reviews yet — be the first to write one from the Log screen.
Quotes
No quotes yet.
