on 22 May 2014
‘The Third Plate’ deliciously prepared by Dan Barber is much more than book about cooking, it is a work that speaks about the whole philosophy of cooking and food preparation that this chef painstakingly maintains in his restaurants.
Dan Barber is the chef at two restaurants in NY and though on first sight he just deals with organic food like many others for some special reason he managed to achieve his food tastes much better than any others.
This book explains how he was able to achieve this, and in its pages, divided into four parts Barber examines– Soil, Land, Sea and Seed – author tells the story why his restaurant was in Gourmet magazine called farm-to-table back in 2000, only few months after restaurant was opened.
Since then farm-to-table, as author is saying, gone from fringe idea to a mainstream social movement proving that US is indomitable and abundant food system, a movement whose enthusiasts are called artisanal eaters and locavores considering themselves as a reaction against a global food economy that erodes cultures and cuisines.
Therefore, expect much more from ‘The Third Plate’ than just ordinary book about cooking because its 500 pages will even manage to intrigue people who never burden themselves with the questions about which the author skillfully discussed.
After its reading you will certainly look a little differently on food preparation process
on 12 September 2014
The only complaint I have about this purchase is that I expected to receive the book version but I received Audio Book version instead. As I am in my mid-sixties, I am used to handling the book version and I will have to get used of this new style version which would probably be of more interest to the younger reader who may be a regular commuter by car, rail or bus who could while away the time by listening to the audio version. Anyways, I may be completely wrong in my assessment of this product. Thank you.