The Third Plate

The Third Plate Field Notes on the Future of Food

Paperback (07 Apr 2015)

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Publisher's Synopsis

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

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.

Book information

ISBN: 9780143127154
Publisher: Penguin Publishing Group
Imprint: Penguin Books
Pub date:
Language: English
Number of pages: 496
Weight: 374g
Height: 213mm
Width: 138mm
Spine width: 26mm