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- 486 pages
- 18 hours of reading
More about the book
"[A] renowned chef ... 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"--Provided by publisher.
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The Third Plate, Dan Barber
- Language
- Released
- 2014
- product-detail.submit-box.info.binding
- (Hardcover)
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- Title
- The Third Plate
- Language
- English
- Authors
- Dan Barber
- Publisher
- Penguin Press
- Released
- 2014
- Format
- Hardcover
- Pages
- 486
- ISBN10
- 1594204071
- ISBN13
- 9781594204074
- Series
- Tags
- Non-Fiction, Health & Medicine, Science & Math, Cookbooks, Food & Drinks, Science, Health, Environmental Themes, Food, Ecology, Sustainability
- Rating
- 4.25 out of 5
- Description
- "[A] renowned chef ... 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"--Provided by publisher.