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Item Information   Copy / Holding Information     Booklist Review     Library Journal Review     Publisher Weekly Review     More Content       More by this author     Barber, Dan, 1969-     Subjects     Natural foods.     Food -- Quality.     Local foods.     Sustainable agriculture.     Agricultural ecology.     Agriculture -- Environmental aspects.     Health -- Nutritional aspects.     Cooks -- United States -- Anecdotes.     Food writers -- United States -- Anecdotes.     Browse Catalog     by author:      Barber, Dan, 1969-       by title:      The third plate : fi...       by call number:      641.302 B234t     Search the Web     Barber, Dan, 1969-     Natural foods.     Food -- Quality.     Local foods.     Sustainable agriculture.     Agricultural ecology.     Agriculture -- Environmental aspects.     Health -- Nutritional aspects.     Cooks -- United States -- Anecdotes.     Food writers -- United States -- Anecdotes.       MARC Display

The third plate : field notes on the future of food / Dan Barber. by Barber, Dan, 1969- The Penguin Press, 2014. Call #: 641.302 B234t Subjects Natural foods.   Food -- Quality.   Local foods.   Sustainable agriculture.   Agricultural ecology.   Agriculture -- Environmental aspects.   Health -- Nutritional aspects.   Cooks -- United States -- Anecdotes.   Food writers -- United States -- Anecdotes. ISBN:  9781594204074 (hc.) 1594204071 (hc.) Description:  486 pages : illustrations ; 25 cm. Bibliography:  Includes bibliographical references and index. Contents:  Soil -- Land -- Sea -- Seed. Summary:  "Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining. He 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. Dan Barber is the executive chef of Blue Hill, a restaurant in Manhattan's West Village"--Provided by publisher. Holds:  0   Copy/Holding information Location Collection Call No. Item type Status   Central Library Adult Nonfiction 641.302 B234t Adult books Checked in Add Copy to MyList

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