''A must-read for anyone interested in food and the future'' Yotam Ottolenghi

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 vegetablesOn 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 dinnerThe Third Plate is where good farming and good food intersect.



Format Häftad Omfång 496 sidor Språk Engelska Förlag Little, Brown Book Group Utgivningsdatum 2016-05-05 ISBN 9780349141701