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The Third Plate

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en Limba Engleză Carte Paperback – 05 May 2016

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 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 dinner. The Third Plate is where good farming and good food intersect.

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Specificații

ISBN-13: 9780349141701
ISBN-10: 0349141703
Pagini: 496
Ilustrații: 6 b/w line drawings
Dimensiuni: 126 x 198 x 35 mm
Greutate: 0.39 kg
Editura: Little Brown Book Group

Recenzii

Vice President Al Gore:
"Dan Barber's new book, "The Third Plate," is an eloquent and thoughtful look at the current state of our nation's food system and how it must evolve. Barber's wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read."
Ruth Reichl, author of "Garlic and Sapphires" and "Tender at the Bone"
"In this compelling read 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."
Eric Schlosser, author of "Fast Food Nation" and "Command and Control"
"Dan Barber is not only a great chef, he's also a fine writer. His vision of a new food system--based on diversity, complexity, and a reverence for nature--isn't utopian. It's essential."
Malcolm Gladwell, author of "David and Goliath" and "The Tipping Point"
"I thought it would be impossible for Dan Barber to be as interesting on the page as he is on the plate. I was wrong."
Elizabeth Kolbert, author of "The Sixth Extinction" and "Field Notes from a Catastrophe"
""The Third Plate" is one of those rare books that's at once deft and searching--deeply serious and equally entertaining. Dan Barber will change the way you look at food."
Eliot Coleman, author of "The New Organic Grower" and "The Four Season Farm Gardener's Cookbook"
"After my first meal at Blue Hill, I paid Dan the ultimate farmer compliment. I told him that he made vegetables taste almost fresher after he had prepared them than when the farmer harvested them. Now I am equally impressed with his writing. Food has stories and Dan tells the stories as well as he cooks. If you want to know about food, read this book."
Andrew Solomon, author of "Far from the Tree" and "
"The Atlantic"
"When "The Omnivore's Dilemma," Michael Pollan's now-classic 2006 work, questioned the logic of our nation's food system, "local" and "organic" weren't ubiquitous the way they are today. Embracing Pollan's iconoclasm, but applying it to the updated food landscape of 2014, " The Third Plate" reconsiders fundamental assumptions of the movement Pollan's book helped to spark. In four sections--"Soil," "Land, "Sea," and "Seed"--"The Third Plate" outlines how his pursuit of intense flavor repeatedly forced him to look beyond individual ingredients at a region's broader story--and demonstrates how land, communities, and taste benefit when ecology informs the way we source, cook, and eat."
Vice President Al Gore:
"Dan Barber's new book, "The Third Plate," is an eloquent and thoughtful look at the current state of our nation's food system and how it must evolve. Barber's wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read."
Marion Neslte:
"Here's a welcome addition to any library. Dan Barber, justifiably renowned chef of Blue Hill in New York City and at Stone Barns and its farm in Westchester, writes as well as he cooks--and that's very well indeed."
Ruth Reichl, author of "Garlic and Sapphires" and "Tender at the Bone"
"In this compelling read 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."
Eric Schlosser, author of "Fast Food Nation" and "Command and Control"
"Dan Barber is not only a great chef, he's also a fine writer. His vision of a new food system--based on diversity, complexity, and a reverence for nature--isn't utopian. It's essential."
Malcolm Gladwell, author of "Da
"The Wall Street Journal"
"Compelling...."The Third Plate" is an important and exciting addition to the sustainability discussion because it places food production in the larger context of symbiosis."
"The Atlantic"
"When "The Omnivore's Dilemma," Michael Pollan's now-classic 2006 work, questioned the logic of our nation's food system, "local" and "organic" weren't ubiquitous the way they are today. Embracing Pollan's iconoclasm, but applying it to the updated food landscape of 2014, " The Third Plate" reconsiders fundamental assumptions of the movement Pollan's book helped to spark. In four sections--"Soil," "Land, "Sea," and "Seed"--"The Third Plate" outlines how his pursuit of intense flavor repeatedly forced him to look beyond individual ingredients at a region's broader story--and demonstrates how land, communities, and taste benefit when ecology informs the way we source, cook, and eat."
Vice President Al Gore:
"Dan Barber's new book, "The Third Plate," is an eloquent and thoughtful look at the current state of our nation's food system and how it must evolve. Barber's wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read."
Marion Neslte:
"Here's a welcome addition to any library. Dan Barber, justifiably renowned chef of Blue Hill in New York City and at Stone Barns and its farm in Westchester, writes as well as he cooks--and that's very well indeed."
Ruth Reichl, author of "Garlic and Sapphires" and "Tender at the Bone"
"In this compelling read 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."
Eric Schlosser, author of "Fast Food Nation" and "Command and Control"
"Dan Barber-
"The Atlantic"
"When "The Omnivore's Dilemma," Michael Pollan's now-classic 2006 work, questioned the logic of our nation's food system, 'local' and 'organic' weren't ubiquitous the way they are today. Embracing Pollan's iconoclasm, but applying it to the updated food landscape of 2014, " The Third Plate" reconsiders fundamental assumptions of the movement Pollan's book helped to spark. In four sections--'Soil, ' 'Land, ' 'Sea, ' and 'Seed'--"The Third Plate" outlines how his pursuit of intense flavor repeatedly forced him to look beyond individual ingredients at a region's broader story--and demonstrates how land, communities, and taste benefit when ecology informs the way we source, cook, and eat."
"The Wall Street Journal"
"Compelling... "The Third Plate" reimagines American farm culture not as a romantic return to simpler times but as a smart, modern version of it..."The Third Plate" is fun to read, a lively mix of food history, environmental philosophy and restaurant lore... an important and exciting addition to the sustainability discussion."
"The New York Times"
"Each grain represents an agricultural virtue: Rye, for example, builds carbon in the soil. Taken together, they argue for a new way of thinking about the production and consumption of food, a 'whole farm' approach that Mr. Barber explores, eloquently and zestfully, in "The Third Plate: Field Notes on the Future of Food.".. Mr. Barber's subjects tend to be colorfully eccentric and good talkers, capable of philosophizing by the yard. To put their efforts in context, Mr. Barber unobtrusively weaves in a hefty amount of science and food history. Readers will put the book down having learned quite a bit about the "dehesa" system of agriculture in Spain, and about the agricultural innovations of land-grant colleges. Mr. Barber also makes good use of his own CV, which yields some highly entertaining set pieces. From his early days training in France, he recalls a Vesuvian blowup
"The Chicago Tribune"
"[A]uthor Dan Barber's tales are engaging, funny and delicious..." The Third Plate" invites inevitable comparisons with Michael Pollan's "The Omnivore's Dilemma," which Barber invokes more than once. And, indeed, its framework of a foodie seeking truth through visits with sages and personal experiments echoes Pollan's landmark tome (not to mention his passages on wheat cultivation, which, astonishingly, best Pollan's corn cultivation chapters by many pages.) Butat the risk of heresy, I would call this "The Omnivore's Dilemma 2.0.".. "The Third Plate" serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. Promote, grow and eat a diet that's in harmony with the earth and the earth will reward you for it. It's an inspiring message that could truly help save our water, air and land before it's too late."
"Pittsburgh-Post Gazette"
"There hasn't been a call-to-action book with the potential to change the way we eat since Michael Pollan's 2006 release, "The Omnivore's Dilemma." Now there is. Dan Barber's "The Third Plate: Field Notes on the Future of Food" is a compelling global journey in search of a new understanding about how to build a more sustainable food system...."The Third Plate" is an argument for good rather than an argument against bad. This recipe might at times be challenging, but what's served in the end is a dish for a better future....Barber writes a food manifesto for the ages."
"Washington Post"
"Not since Michael Pollan has such a powerful storyteller emerged to reform American food."
"The Wall Street Journal"
"Compelling... "The Third Plate" reimagines American farm culture not as a romantic return to simpler times but as a smart, modern version of it..."The Third Plate" is fun to read, a lively mix of food history, environmental philosophy and restaurant lore... an important and exciting addition to the sustainability discussion."
"The Atlantic"
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Notă biografică

DAN BARBER is the executive chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in "The New York Times," along with many other publications. Barber has received multiple James Beard awards, including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of "Time "magazine's 100 most influential people in the world.
@DanBarber