Description
“Not since Michael Pollan has this kind of powerful storyteller emerged to reform American food.” —The Washington Post
Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to switch how we eat. It has also offered a false promise for the way forward for food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new frame of mind about food so one can heal the land and taste good, too. Taking a look to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new type of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to believe a future for our national cuisine that may be as sustainable as it’s delicious.