Reviews
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 Noonday Demon : "Dan Barber writes with the restrained lushness with which he cooks. In elegant prose, he argues persuasively that eating is our most profound engagement with the non-human world. How we eat makes us who we are and makes the environment what it is. It all needs to change, and Barber has written a provocative manifesto that balances brave originality and meticulous research. His food is farm-to-tab≤ his eloquent, impassioned book is farm-to-heart." Bill McKibben, author of Wandering Home : "Dan Barber is as fine a thinker and writer as he is a chef-which is saying a great deal. This book uses its ingredients-the insights of some of the finest farmers on the planet-to fashion something entirely new: a recipe for the future." Publishers Weekly : "Barber's work is a deeply thoughtful andoffering a 'menu for 2050'even visionary work for a sustainable food chain.", 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 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 Noonday Demon : "Dan Barber writes with the restrained lushness with which he cooks. In elegant prose, he argues persuasively that eating is our most profound engagement with the non-human world. How we eat makes us who we are and makes the environment what it is. It all needs to change, and Barber has written a provocative manifesto that balances brave originality and meticulous research. His food is farm-to-tab≤ his eloquent, impassioned book is farm-to-heart." Bill McKibben, author of Wandering Home : "Dan Barber is as fine a thinker and writer as he is a chef-which is saying a great deal. This book uses its ingredients-the insights of some of the finest farmers on the planet-to fashion something entirely new: a recipe for the future." Publishers Weekly : "Barber's work is a deeply thoughtful andoffering a 'menu for 2050'even visionary work for a sustainable food chain.", 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 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 Noonday Demon : "Dan Barber writes with the restrained lushness with which he cooks. In elegant prose, he argues persuasively that eating is our most profound engagement with the non-human world. How we eat makes us who we are and makes the environment what it is. It all needs to change, and Barber has written a provocative manifesto that balances brave originality and meticulous research. His food is farm-to-tab≤ his eloquent, impassioned book is farm-to-heart." Bill McKibben, author of Wandering Home : "Dan Barber is as fine a thinker and writer as he is a chef-which is saying a great deal. This book uses its ingredients-the insights of some of the finest farmers on the planet-to fashion something entirely new: a recipe for the future." Publishers Weekly : "Barber's work is a deeply thoughtful andoffering a 'menu for 2050'even visionary work for a sustainable food chain."
