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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.
Kindle Book
- Release date: May 20, 2014
OverDrive Read
- ISBN: 9780698163751
- Release date: May 20, 2014
EPUB ebook
- ISBN: 9780698163751
- File size: 1484 KB
- Release date: May 20, 2014
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Kindle Book
OverDrive Read
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English