The Third Plate
From New York chef Dan Barber, The Third Plate is based on moving beyond the vision of a large cut of meat and few vegetables served as “the first plate.” His plan for the “third plate” moves beyond “farm-to-table” dining by focusing on restoring soil health and ecological balance.
To quote Ruth Reichl: “Dan Barber asks questions that nobody else has raised about what it means to be a chef, the nature of taste, and what ‘sustainable’ really means. He challenges everything you think you know about food; it will change the way you eat. If I could give every cook just one book, this would be the one.”