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“Not considering that Michael Pollan has such a potent storyteller emerged to reform American food.” —The Washington PostToday’s optimistic farm-to-table food culture has a dark secret: the local meals movement has failed to adjust how we eat. It has also supplied a false guarantee for the future of meals. In his visionary New York Times–bestselling book, chef Dan Barber gives a radical new way of considering about food that will heal the land and taste very good, as well. Looking to the detrimental cooking of our previous, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating exactly where great farming and great meals intersect. Barber’s The Third Plate charts a vibrant path forward for eaters and chefs alike, daring everybody to imagine a future for our national cuisine that is as sustainable as it is delicious.
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