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“Not since Michael Pollan has such a effective storyteller emerged to reform American food.” —The Washington PostToday’s optimistic farm-to-table meals culture has a dark secret: the regional meals movement has failed to modify how we eat. It has also offered a false guarantee for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber provides a radical new way of thinking about food that will heal the land and taste good, as well. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new kind of American consuming where good farming and excellent meals intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everybody to picture a future for our national cuisine that is as sustainable as it is scrumptious.
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