The third plate: field notes on the future of food
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Published:
New York : The Penguin Press, 2014.
Physical Desc:
486 pages : illustrations ; 25 cm.
Status:
Arden-Dimick
641.302 B234 2014
Carmichael has 2
641.302 B234 2014
Central Farm to Fork - 1st Floor
641.302 B234 2014
Description

"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in 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. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--

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Arden-Dimick
641.302 B234 2014
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Belle Cooledge
641.302 B234 2014
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Carmichael
641.302 B234 2014
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Carmichael
641.302 B234 2014
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Central Farm to Fork - 1st Floor
641.302 B234 2014
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Central
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Colonial Heights
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Colonial Heights
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Elk Grove
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Elk Grove
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North Natomas
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North Natomas
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Orangevale
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Pocket-Greenhaven
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Rancho Cordova
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Southgate
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Sylvan Oaks
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Sylvan Oaks
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Location
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Sutter County Main Branch
641.302 BAR
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Woodland Public Library
641.302 Bar 2014
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Format:
Book
Language:
English
ISBN:
9781594204074, 1594204071, 9780143127154, 0143127152

Notes

Bibliography
Includes bibliographical references and index.
Description
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in 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. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--,Provided by publisher.
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Grouped Work ID:
de8ade30-464f-5378-d382-b73025c6c96a
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Record Information

Last Sierra Extract TimeSep 30, 2019 09:52:46 AM
Last File Modification TimeOct 01, 2019 01:55:54 AM
Last Grouped Work Modification TimeOct 15, 2019 01:48:49 AM

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