$45.53
- Paperback
496 pages
- Release Date
10 May 2016
Summary
‘A must-read for anyone interested in food and the future’ Yotam Ottolenghi
Based on ten years of surveying farming communities around the world, top New York chef Dan Barber’s The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible.
The ‘first plate’ was a classic meal centered on a large cut of meat with few vegetables. On the ‘second plate’, championed by the farm-to-table movement, meat is free-…
Book Details
| ISBN-13: | 9780349141701 |
|---|---|
| ISBN-10: | 0349141703 |
| Author: | Dan Barber |
| Publisher: | Little, Brown Book Group |
| Imprint: | Abacus |
| Format: | Paperback |
| Number of Pages: | 496 |
| Release Date: | 10 May 2016 |
| Weight: | 333g |
| Dimensions: | 200mm x 133mm x 32mm |
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What They're Saying
Critics Review
Dan Barber’s new book, The Third Plate, is an eloquent and thoughtful look at the current state of our nation’s food system and how it must evolve. Barber’s wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read
Barber is a stylish writer and a funny one, too - New York TimesAbout The Author
Dan Barber
Dan Barber is the Chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).
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