The Third Plate: Field Notes on the Future of Food

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Dan Barber, award-winning chef, moves beyond "farm-to-table" to offer a revolutionary way of eating in The Third Plate. After more than a decade investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that—for the sake of our health and the future of the land—America's cuisine required a radical transformation.

Drawing on the wisdom and experience of chefs, farmers, and seed breeders around the world, Barber proposes a new definition for ethical and delicious eating.

Barber charts a bright path for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

8.5" x 5.5" x 1.5"