The Third Plate: Field Notes on the Future of Food

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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 Third Plate: Field Notes on the Future of Food 2016, Abacus, London

ISBN-13: 9780349141701

Mass-market paperback

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The Third Plate: Field Notes on the Future of Food 2015, Penguin Books

ISBN-13: 9780143127154

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The Third Plate: Field Notes on the Future of Food 2014, Penguin Press, New York

ISBN-13: 9781594204074

Hardcover

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The Third Plate: Field Notes on the Future of Food 2014, Little, Brown, London

ISBN-13: 9781408706503

Trade paperback

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