The Third Plate
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|Author||: Dan Barber|
“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
|Author||: Dan Barber|
"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"--Provided by publishe
|Author||: Dan Barber|
|Editor||: Hachette UK|
'A must-read for anyone interested in food and the future' Yotam Ottolenghi Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.
|Author||: James Briscione,Brooke Parkhurst|
|Editor||: Houghton Mifflin Harcourt|
One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.
|Author||: Andrew Dornenburg,Karen Page|
|Editor||: John Wiley & Sons|
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
|Author||: Ayaan Hirsi Ali|
|Editor||: Simon and Schuster|
The author of The Caged Virgin recounts the story of her life, from her traditional Muslim childhood in Somalia and escape from a forced marriage to her efforts to promote women's rights while surviving numerous threats to her safety. Reprint. 100,000 first printing.
|Author||: David R. Montgomery,Anne Biklé|
|Editor||: W. W. Norton & Company|
"Sure to become a game-changing guide to the future of good food and healthy landscapes." —Dan Barber, chef and author of The Third Plate Prepare to set aside what you think you know about yourself and microbes. The Hidden Half of Nature reveals why good health—for people and for plants—depends on Earth’s smallest creatures. Restoring life to their barren yard and recovering from a health crisis, David R. Montgomery and Anne Biklé discover astounding parallels between the botanical world and our own bodies. From garden to gut, they show why cultivating beneficial microbiomes holds the key to transforming agriculture and medicine.
|Author||: Robin Shulman|
|Editor||: Broadway Books|
Traces the experiences of New Yorkers who grow and produce food in bustling city environments, placing today's urban food production in a context of hundreds of years of history to explain the changing abilities of cities to feed people. 30,000 first printing.
|Author||: Robert Goolrick|
|Editor||: Algonquin Books|
Rural Wisconsin, 1909. In the bitter cold, Ralph Truitt, a successful businessman, stands alone on a train platform waiting for the woman who answered his newspaper advertisement for "a reliable wife." But when Catherine Land steps off the train from Chicago, she's not the "simple, honest woman" that Ralph is expecting. She is both complex and devious, haunted by a terrible past and motivated by greed. Her plan is simple: she will win this man's devotion, and then, ever so slowly, she will poison him and leave Wisconsin a wealthy widow. What she has not counted on, though, is that Truitt — a passionate man with his own dark secrets —has plans of his own for his new wife. Isolated on a remote estate and imprisoned by relentless snow, the story of Ralph and Catherine unfolds in unimaginable ways. With echoes of Wuthering Heights and Rebecca, Robert Goolrick's intoxicating debut novel delivers a classic tale of suspenseful seduction, set in a world that seems to have gone temporarily off its axis.
|Author||: Jennifer Brown|
|Editor||: Little, Brown Books for Young Readers|
For readers of Marieke Nijkamp's This Is Where It Ends, a powerful and timely contemporary classic about the aftermath of a school shooting. Five months ago, Valerie Leftman's boyfriend, Nick, opened fire on their school cafeteria. Shot trying to stop him, Valerie inadvertently saved the life of a classmate, but was implicated in the shootings because of the list she helped create. A list of people and things she and Nick hated. The list he used to pick his targets. Now, after a summer of seclusion, Val is forced to confront her guilt as she returns to school to complete her senior year. Haunted by the memory of the boyfriend she still loves and navigating rocky relationships with her family, former friends, and the girl whose life she saved, Val must come to grips with the tragedy that took place and her role in it, in order to make amends and move on with her life. Jennifer Brown's critically acclaimed novel now includes the bonus novella Say Something, another arresting Hate List story.
|Author||: Judy Blume|
Part of the classic Fudge series from Judy Blume, bestselling author of Tales of a Fourth Grade Nothing! Fudge is obsessed with money. He’s making his own “Fudge Bucks” and has plans to buy the entire world. But life gets really crazy when Fudge and his older brother, Peter, run into their long-lost relatives, the Howie Hatchers. Now they have to deal with annoying twin cousins and a weird younger cousin, coincidentally named Farley Drexel Hatcher—just like Fudge! Their names aren’t the only similarity, and before long, mini-Fudge is causing just as much trouble as Fudge always has! “As a kid, Judy Blume was my favorite author, and Tales of a Fourth Grade Nothing was my favorite book.”—Jeff Kinney, author of the bestselling Wimpy Kid series Love Fudge, Peter, and Sheila? Read all the books featuring your favorite characters: Tales of a Fourth Grade Nothing Otherwise Known as Sheila the Great Superfudge Fudge-a-Mania
|Author||: Edwidge Danticat|
In a personal memoir, the author describes her relationships with the two men closest to her--her father and his brother, Joseph, a charismatic pastor with whom she lived after her parents emigrated from Haiti to the United States.
|Author||: Christian F. Puglisi|
|Editor||: Ten Speed Press|
Written as a series of interconnected essays—with recipes—Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.
|Author||: Todd A. Thies, Ph.D.|
|Editor||: Citadel Underground|
14 Mind-Altering Substances You Can Obtain and Use Without Breaking The Law "A Euphoric, Crazy Trip."--Amanita muscaria mushroom user Everyone can get high...biologically speaking, that is. And it's just plain human nature to want to try it. Although the government stands in the way of this basic right, there are ways around the restrictions. On the road to altered consciousness, there's a perfectly legal route. With each of the fourteen psychoactive substances detailed in this book, you can get high, pass a urine drug test, and never once break the law. "Totally Clear, Intense Hallucinations For Hours."--Ayahuasca user Legally Stoned provides a clear, practical guide for obtaining and using fourteen of the easiest to acquire, legal mind-altering agents. It also includes a description and history of each item, its chemistry and physiological reactions, accounts of its pleasures and perils, and any risks associated with it. Here are a few legal substances and their reported impact: • Amanita muscaria mushroom use leads to feelings of euphoria and auditory hallucinations • Anadenanthera peregrina/colubrina seeds have been known to cause intense visions of psychedelic light and color • Ayahuasca, which originated in South America, often produces visual hallucinations that include the jungle, exotic animals, even ancient native artwork! "Like Watching A Laser Light Show. . .Next Time I'll Take More."--Colubrina seed user "Fascinating . . . You are not merely holding a book; you are holding a key to the doors of perception. Legally Stoned is far more than an excellent, meticulously-researched sourcebook; it is a highly-readable treasure trove of experiments and experiences." --Kinky Friedman, musician, novelist, and politician "Legally Stoned is a well researched sourcebook for anyone interested in psychoactive substances that are currently legal in the United States. Legally Stoned cites scientific research and personal accounts to provide accurate descriptions of each substance's history, physiological effects, and the risks of use. Legally Stoned also challenges the rationality of the drug laws by describing the methods people often use to obtain and prepare each substance." --Krystle Cole, www.NeuroSoup.com, author of Lysergic and After the Trip "I refuse to plunge into paranoid speculation why many of the magical and sacred foods of the gods are made illegal and their communicants vilified. Instead, I bless and give thanks for books such as this, and intelligent and courageous souls such as Dr. Thies for their efforts to keep the doors of perception in full view for all of us to see." --Lon Milo DuQuette, author of My Life with the Spirits and Enochian Vision Magick "Todd Thies is the new millennium's Timothy Leary. His book covers the unexplored, mind-blowing universe outside of the DEA's crosshairs with insight and clarity. Legally Stoned is a fascinating read, a guided journey down the rabbit hole."--M. Chris Fabricant, author of Busted! Drug War Survival Skills So while wondering what the effects might be for you, just know that you have the option to obtain and use any of these, and many other, means of seeking a new level of awareness. It's completely legal; it's human nature; it's your right. What are you waiting for? With 16 pages of photos A Featured Alternate of the Quality Paperback Book Club
|Author||: Tracy Ledger|
Why is it that food prices are so high that millions of South African families go hungry, while the prices paid to farmers for that same food are so low that many cannot stay in business? Why are the people who produce our food - farmworkers - among the most insecure of all? Why do high levels of rural poverty persist while corporate profits in the food sector keep rising? How did a country with a constitutional right to food become a place where 1 in 4 children is so malnourished that they are classified as stunted? An Empty Plate analyzes the state of the South African agri-food system. Tracy Ledger demonstrates how this system is perpetuating poverty, threatening land reform, entrenching inequality and tearing apart our social fabric. The book asks two crucial questions: how did we get to this point and how might we go about solving the problem. This is a story of money, of power, of unanticipated consequences, and of personal and social tragedy. But it is also a story of what is possible if we reimagine our society and build a new system on the foundation of solidarity and ethical food citizenship.
|Author||: David R. Montgomery|
|Editor||: W. W. Norton & Company|
Finalist for the PEN/E. O. Wilson Literary Science Writing Award “A call to action that underscores a common goal: to change the world from the ground up.”—Dan Barber, author of The Third Plate For centuries, agricultural practices have eroded the soil that farming depends on, stripping it of the organic matter vital to its productivity. Now conventional agriculture is threatening disaster for the world’s growing population. In Growing a Revolution, geologist David R. Montgomery travels the world, meeting farmers at the forefront of an agricultural movement to restore soil health. From Kansas to Ghana, he sees why adopting the three tenets of conservation agriculture—ditching the plow, planting cover crops, and growing a diversity of crops—is the solution. When farmers restore fertility to the land, this helps feed the world, cool the planet, reduce pollution, and return profitability to family farms.
|Author||: Demetri Martin|
|Editor||: Grand Central Publishing|
From the renowned comedian, creator, star and executive producer/multiple title-holder of Comedy Central's Important Things with Demetri Martin comes a bold, original, and rectangular kind of humor book. Demetri's first literary foray features longer-form essays and conceptual pieces (such as Protagonists' Hospital, a melodrama about the clinic doctors who treat only the flesh wounds and minor head scratches of Hollywood action heroes), as well as his trademark charts, doodles, drawings, one-liners, and lists (i.e., the world views of optimists, pessimists and contortionists), Martin's material is varied, but his unique voice and brilliant mind will keep readers in stitches from beginning to end.
|Author||: Svetlana Boym|
|Editor||: Basic Books|
Combining personal memoir, philosophical essay, and historical analysis, Svetlana Boym explores the spaces of collective nostalgia that connect national biography and personal self-fashioning in the twenty-first century. She guides us through the ruins and construction sites of post-communist cities-St. Petersburg, Moscow, Berlin, and Prague-and the imagined homelands of exiles-Benjamin, Nabokov, Mandelstahm, and Brodsky. From Jurassic Park to the Totalitarian Sculpture Garden, Boym unravels the threads of this global epidemic of longing and its antidotes.
|Author||: Rose Macaulay|
|Editor||: Independently Published|
"'Take my camel, dear, ' said my aunt Dot, as she climbed down from this animal on her return from High Mass." So begins The Towers of Trebizond, the greatest novel by Rose Macaulay, one of the eccentric geniuses of English literature. In this fine and funny adventure set in the backlands of modern Turkey, a group of highly unusual travel companions makes its way from Istanbul to legendary Trebizond, encountering potion-dealing sorcerers, recalcitrant policemen, and Billy Graham on tour with a busload of Southern evangelists. But though the dominant note of the novel is humorous, its pages are shadowed by heartbreak as the narrator confronts the specters of ancient empires, religious turmoil, and painful memories of lost love.
|Author||: Marco Pierre White|
The long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre White When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style, and then struck out on his own. At Harveys in Wandsworth, which he opened in 1987, he developed a reputation as a stunning cook and a rock 'n' roll sex god of the kitchen. But he was also a man who might throw you out of his restaurant, and his temper was legendary, as younger chefs such as Gordon Ramsay and Heston Blumenthal would find out when they worked for him. He eventually opened several more restaurants, won every honour going and then realised that it still wasn't enough. Here Marco takes the reader right into the heat of the kitchen with a sharp-edged wit and a sizzling pace that will fascinate anyone brave enough to open the pages of this book and enter his domain.