The Third Plate

The Third Plate

The Third Plate

“Not since Michael Pollan has such a 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 change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form 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 imagine a future for our national cuisine that is as sustainable as it is delicious.

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Product Details :

Genre : Social Science
Author : Dan Barber
Publisher : Penguin
Release : 2014-05-20
Total Pages : 496 Pages
ISBN : 9780698163751


The Third Plate

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"--Provided by publishe

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Product Details :

Genre : Biography & Autobiography
Author : Dan Barber
Publisher : Penguin
Release : 2014
Total Pages : 486 Pages
ISBN : 9780143127154


The Third Plate

The Third Plate

'A must-read for anyone interested in food and the future' Yotam Ottolenghi 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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Product Details :

Genre : Cooking
Author : Dan Barber
Publisher : Hachette UK
Release : 2014-09-11
Total Pages : 496 Pages
ISBN : 9781408706497


The Flavor Matrix

The Flavor Matrix

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

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Product Details :

Genre : COOKING
Author : James Briscione
Publisher : Houghton Mifflin Harcourt
Release : 2018
Total Pages : 320 Pages
ISBN : 9780544809963


Eat The City

Eat The City

Traces the experiences of New Yorkers who grow and produce food in bustling city environments, placing today's urban food production in a context of hundreds of years of history to explain the changing abilities of cities to feed people. 30,000 first printing.

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Product Details :

Genre : Cooking
Author : Robin Shulman
Publisher : Broadway Books
Release : 2013-05-21
Total Pages : 335 Pages
ISBN : 9780307719065


Try This At Home

Try This At Home

Collects one hundred twenty-five signature recipes, flavor combinations, and cooking techniques, sharing guidelines for preparing such options as lamb shanks braised in root beer, pastrami mustard, and pancakes with warm maple syrup.

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Product Details :

Genre : Cooking
Author : Richard Blais
Publisher : Clarkson Potter Publishers
Release : 2013
Total Pages : 287 Pages
ISBN : 9780307985279


Growing A Revolution Bringing Our Soil Back To Life

Growing A Revolution Bringing Our Soil Back To Life

Finalist for the PEN/E. O. Wilson Literary Science Writing Award “A call to action that underscores a common goal: to change the world from the ground up.”—Dan Barber, author of The Third Plate For centuries, agricultural practices have eroded the soil that farming depends on, stripping it of the organic matter vital to its productivity. Now conventional agriculture is threatening disaster for the world’s growing population. In Growing a Revolution, geologist David R. Montgomery travels the world, meeting farmers at the forefront of an agricultural movement to restore soil health. From Kansas to Ghana, he sees why adopting the three tenets of conservation agriculture—ditching the plow, planting cover crops, and growing a diversity of crops—is the solution. When farmers restore fertility to the land, this helps feed the world, cool the planet, reduce pollution, and return profitability to family farms.

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Product Details :

Genre : Science
Author : David R. Montgomery
Publisher : W. W. Norton & Company
Release : 2017-05-09
Total Pages : 320 Pages
ISBN : 9780393608335


The Dorito Effect

The Dorito Effect

A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.

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Product Details :

Genre : Cooking
Author : Mark Schatzker
Publisher : Simon and Schuster
Release : 2015-05-05
Total Pages : 272 Pages
ISBN : 9781501116131


A Day At The Beach Hut

A Day At The Beach Hut

Escape to the coast with this delicious collection of short stories and beach-hut inspired recipes from Sunday Times bestselling author Veronica Henry - the perfect summer treat! **** 'Beach bliss! A delicious combination of food and fiction' SARAH MORGAN 'The essential accompaniment to summer. A pure delight of a book!' MILLY JOHNSON 'The perfect book to take on beachside holiday or a weekend away' CRESSIDA MCLAUGHLIN On a shimmering summer's day, the waves are calling, the picnic basket is packed, and change is in the air. It's just the start of an eventful day for a cast of holidaymakers: over one day, sparks will fly, the tide will bring in old faces and new temptations, a proposal is planned, and an unexpected romance simmers... This uplifting collection of eight original short stories and over fifty delicious recipes will transport you to the golden sands of Everdene for a perfect day at the beach hut, wherever you are. **** Your favourite authors love to escape with Veronica Henry's feel-good stories! 'As uplifting as summer sunshine' SARAH MORGAN 'A delicious treat of a book' MILLY JOHNSON 'An utter delight' JILL MANSELL 'Truly blissful escapism' LUCY DIAMOND 'A heartwarming story combined with Veronica's sublime writing' CATHY BRAMLEY

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Product Details :

Genre : Cooking
Author : Veronica Henry
Publisher : Orion
Release : 2021-06-10
Total Pages : 288 Pages
ISBN : 9781409195825


Eat Up

Eat Up

TOP TEN SUNDAY TIMES BESTSELLER Think about that first tickle of hunger in your stomach. A moment ago, you could have been thinking about anything, but now it's thickly buttered marmite toast, a frosty scoop of ice cream straight from the tub, some creamy, cheesy scrambled eggs or a fuzzy, perfectly-ripe peach. Eating is one of life's greatest pleasures. Food nourishes our bodies, helps us celebrate our successes (from a wedding cake to a post-night out kebab), cheers us up when we're down, introduces us to new cultures and - when we cook and eat together - connects us with the people we love. In Eat Up, Ruby Tandoh celebrates the fun and pleasure of food, taking a look at everything from gluttons and gourmets in the movies, to the symbolism of food and sex. She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Roald Dahl, Nora Ephron and Gemma from TOWIE. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.

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Product Details :

Genre : Cooking
Author : Ruby Tandoh
Publisher : Serpent's Tail
Release : 2018-02-01
Total Pages : Pages
ISBN : 9781782834076