The Third Plate

Name: The Third Plate
Brand: Hachette Aotearoa New Zealand
SKU: 9780349141701
Price: 29.99 NZD
Availability: InStock

Field Notes on the Future of Food

By Dan Barber

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4.28

( 7,260 ratings, 808 reviews)

Summary

In The Third Plate, renowned chef Dan Barber explores sustainable farming and food practices, advocating for a shift away from traditional agricultural methods. He proposes a new way of thinking about food production that integrates environmental stewardship with culinary innovation. The book blends storytelling and practical insights to inspire a transformative approach to the way we grow, cook, and eat food.
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Format: Paperback / softback

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The Third Plate

$29⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

If you are passionate about sustainable eating and the future of food, you might enjoy exploring this book's innovative ideas on how to reimagine the way we eat and grow food. It delves into the connection between environmental stewardship and culinary excellence, offering a new perspective on making responsible choices in food production.

The Third Plate

Fortnum & Mason Food & Drink Awards Food Book of the Year 2015. The Third Plate will revolutionise the way we eat. It charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for food that is as sustainable as it is delicious.

Description

'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 centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat.

The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Dan Barber's The Third Plate offers an eloquent and insightful exploration of the food system, emphasising the necessity for its evolution. His diverse experiences lend a unique perspective, making it a compelling read. He is not only thoughtful but also brings humour to his engaging narrative.

Book Details

INFORMATION

ISBN: 9780349141701

Publisher: Little, Brown Book Group

Format: Paperback / softback

Date Published: 05 May 2016

Country: United Kingdom

Imprint: Abacus

Illustration: 6 b/w line drawings

Audience: General / adult

DIMENSIONS

Spine width: 32.0mm

Width: 133.0mm

Height: 200.0mm

Weight: 333g

Pages: 496

Collections

Cook Books & Recipes Cooking & Food Dan Barber Education & Reference Non-Fiction

About the Author

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).