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 meat and organic greens,...
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
The Penguin Press,
2014.
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| LEADER | 00000cam a22000008i 4500 | ||
|---|---|---|---|
| 001 | ocn861069076 | ||
| 003 | OCoLC | ||
| 005 | 20140602163900.0 | ||
| 008 | 131021s2014 nyu b 001 0 eng | ||
| 010 | |a 2013039966 | ||
| 020 | |a 9781594204074 (hardback) | ||
| 020 | |a 1594204071 (hardback) | ||
| 035 | |a (OCoLC)861069076 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d YDXCP |d BTCTA |d BDX |d JSE |d VP@ |d PCB | ||
| 042 | |a pcc | ||
| 043 | |a n-us--- | ||
| 050 | 0 | 0 | |a TX369 |b .B3625 2014 |
| 082 | 0 | 0 | |a 641.3/02 |2 23 |
| 084 | |a SOC055000 |a BIO026000 |a CKB000000 |2 bisacsh | ||
| 100 | 1 | |a Barber, Dan, |d 1969- | |
| 245 | 1 | 4 | |a The third plate : |b field notes on a new cuisine / |c by Dan Barber. |
| 264 | 1 | |a New York : |b The Penguin Press, |c 2014. | |
| 300 | |a 486 pages ; |c 25 cm | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 520 | |a "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. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Soil -- Land -- Sea -- Seed. | |
| 650 | 0 | |a Natural foods |z United States. | |
| 650 | 0 | |a Seasonal cooking |z United States. | |
| 650 | 0 | |a Agriculture |z United States. | |
| 938 | |a YBP Library Services |b YANK |n 11240215 | ||
| 938 | |a Baker and Taylor |b BTCP |n BK0013922470 | ||
| 938 | |a Brodart |b BROD |n 108183009 | ||
| 994 | |a C0 |b PCB | ||
| 949 | |a schlow |b SANON |c 641.302 BAR |d i |e 39635103263865 |f 549509 |g ddc |j 05/29/2014 | ||
| 999 | |a 360250 | ||
