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Dan Barber - The Third Plate: Field Notes on the Future of Food

Jun 16 2014 7:00 pm
Jun 16 2014 8:00 pm

Once, the American dining experience was focused on meat and came heavily processed. Then the trend shifted to organic produce and free-range chickens, an improvement, but still neither sustainable nor healthful, according to Barber, executive chef of Blue Hill and Blue Hill at Stone Barns, who argues for a more traditional, integrated cuisine, one grounded in seasonal productivity, natural rhythms, and whole grains—all of which deliver the flavors as well as the nutrition we crave. (Penguin Press)

ISBN-13: 9781594204074
Availability: On Our Shelves Now
Published: Penguin Press HC, The, 5/2014

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