The Third Plate: Field Notes On The Future Of Food-..
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"Not since Michael Pollan has such a powerful storyteller emerged to reform American food." --The Washington Post "Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's an inspiring message that could truly help save our water, air and land before it's too late." --The Chicago Tribune "Barber writes a food manifesto for the ages." --Pittsburgh-Post Gazette 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.
Barber, Dan
Dan Barber é chef executivo do Blue Hill, em Manhattan, e do Blue Hill at Stone Barns, instalado em uma fazenda no interior do estado de Nova York, e que em 2015 figurou pela primeira vez na lista World's 50 Best Restaurants. Recebeu diversos James Beard Awards, incluindo Best Chef in New York em 2006 e Outstanding Chef em 2009. Neste mesmo ano, foi escolhido pela revista Time como uma das 100 pessoas mais influentes do mundo. |
| ISBN | 9780143127154 |
| Autor(a) | Barber, Dan |
| Editora | Penguin Group USA |
| Ano de edição | 2015 |
| Acabamento | Brochura |
| Dimensões | 21,10 X 13,70 |
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