LEADER 01324nam 2200193 a 4500
001 12568
003 TNML
005 20141106110448.0
008 180319s2014 nyu g b 001 0 eng
020 $a9781594204074 (hbk.) :$cNT$1050$
035 $a823735
040 $aDLC$beng$cDLC$dYDXCP$dBTCTA$dBDX$dJSE$dVP@$dIH9$dTWTNM
050 00$aTX369$b.B3625 2014
082 00$a641.302
100 1 $aBarber, Dan,$d1969-
245 14$aThe third plate :$bfield notes on the future of food /$cbyDan Barber.
260 $aNew York :$bThe Penguin Press,$c2014
300 $a486 p. ;$c24 cm.
504 $aIncludes bibliographical references and index.
505 0 $aSoil--Land--Sea--Seed.
520 $a"Renowned chef Dan Barber introduces a new kind of cuisinethat represents the future of American dining in THE THIRDPLATE. Barber explores the evolution of American food fromthe "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches areultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--$cProvided by publisher.
650 0$aSeasonal cooking$zUnited States.
650 0$aNatural foods$zUnited States.
650 0$aAgriculture$zUnited States.