Buy 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"--
Buy this book

Subjects
Seasonal cooking, Agriculture, Natural foods, SOCIAL SCIENCE / Agriculture & Food, BIOGRAPHY & AUTOBIOGRAPHY / Personal Memoirs, COOKING / General, Aliments naturels, Cuisine saisonnière, Ernährungssicherung, Bodenschutz, Landwirtschaft, Fischerei, Biodiversität, Cooking, Agriculture, united states, Cooking, american, Food supply, Food habitsPlaces
United StatesNo editions available
Book Details
Edition Identifiers
Work Identifiers
Community Reviews (0)
December 22, 2022 | Edited by MARC Bot | import existing book |
December 17, 2022 | Edited by ImportBot | import existing book |
September 24, 2022 | Edited by ImportBot | import existing book |
August 20, 2021 | Edited by MARC Bot | import existing book |
July 18, 2019 | Created by MARC Bot | import new book |