The Third Plate: Field Notes on the Future of Food - Couverture souple

Barber, Dan

Couverture souple

ISBN 10 : 1408706504 ISBN 13 : 9781408706503

Editeur : Little, Brown, 2014

Synopsis

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.

A propos du livre

À propos de l?auteur

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).

Détails de l'édition

• Éditeur: Little, Brown
• Date d'édition: 2014
• Langue: anglais
• ISBN 10: 1408706504
• ISBN 13: 9781408706503
• Reliure: Broché
• Nombre de pages: 496
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible