The third plate field notes on a new cuisine
"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...
| Main Author: | Barber, Dan, 1969- |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
The Penguin Press,
2014.
|
| Subjects: |
| Summary: |
"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. |
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| Physical Description: |
486 pages ; 25 cm |
| Bibliography: |
Includes bibliographical references and index. |
| ISBN: |
9781594204074 (hardback) 1594204071 (hardback) |
| Author Notes: |
@DanBarber |