E-audiobook
The third plate field notes on a new cuisine
Record details
- ISBN: 9780553544442 (electronic audio bk.)
- ISBN: 0553544446 (electronic audio bk.)
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Physical Description:
electronic resource
remote
1 online resource (1 sound file) - Publisher: New York : The Penguin Press, 2014.
Content descriptions
| General Note: | Electronic audio file. |
| Formatted Contents Note: | Soil -- Land -- Sea -- Seed. |
| Participant or Performer Note: | Read by Dan Barber. |
Search for related items by subject
| Subject: | Natural foods -- United States Seasonal cooking -- United States Agriculture -- United States |
| Genre: | Audiobooks. Downloadable audio books. |
Electronic resources
Summary:
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--
