e-branch
Login
My List - 0
Help
Home
My Account/Renew Loans
Community Info
KidSearch
New Catalogue!
Search
Advanced
By Format
By Number
My Searches
Can't Find it?
Find Magazine Articles & more
Problems?
Search:
Call Number
Item Barcode
Bib Number
ISBN/ISSN
Refine Search
> You're searching:
Halifax Public Libraries
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
Horizon Information Portal 3.24_8902M
© 2001-2013
SirsiDynix
All rights reserved.