The Third Plate: Field Notes on the Future of Food (Paperback)

The Third Plate: Field Notes on the Future of Food Cover Image
Usually Ships in 1-5 Days


"Not since Michael Pollan has such a powerful storyteller emerged to reform American food." --The Washington Post

Today's optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times-bestselling book, chef Dan Barber, recently showcased on Netflix's Chef's Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future "third plate" a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

About the Author

Dan Barber, who was recently showcased on Netflix's Chef's Table, is the executive chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm Stone Barns Center for Food & Agriculture. He lives in New York City.
Product Details
ISBN: 9780143127154
ISBN-10: 0143127152
Publisher: Penguin Books
Publication Date: April 7th, 2015
Pages: 496
Language: English