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.
From the Back Cover
'I thought it would be impossible for Dan Barber to be as interesting on the page as he is on the plate. I was wrong' Malcolm Gladwell
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.
'Barber is a stylish writer and a funny one, too' New York Times
'Eloquent and thoughtful . . . A must read' Al Gore
'Dan Barber is not only a great chef, he's also a fine writer' Eric Schlosser, author of Fast Food Nation