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“Compelling…The Third Plate reimagines American farm culture not as a romantic return to simpler times but as a smart, modern version of it…The Third Plate is fun to read, a lively mix of food history, environmental philosophy, and restaurant lore…An important and exciting addition to the sustainability discussion.”
— Wall Street Journal
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“The Third Plate: Field Notes on the Future of Food is a combination
travel diary, history of farm practice, statement of agricultural and
culinary philosophy, and frank, opinionated chef memoir. It also
presents a good picture of where what’s loosely called ‘the food
movement’ is now, and where it might fruitfully be taken in years to
come.”
— New York Times Book Review
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“The chef of the trailblazing farm-to-table restaurant Blue Hill at the
Stone Barns Center for Food and Agriculture, in Pocantico Hills, New
York, Barber is also a journalist crusading to help change the culture
of American cooking…Barber’s work is a deeply thoughtful and—offering a ‘menu for 2050’—even visionary work for a sustainable food chain.”
— Publishers Weekly
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“A groundbreaking chef at one of
Manhattan’s first farm-to-table restaurants, Barber shares his vision of
good food’s future. Cooking per se doesn’t constitute this chef’s
passion. He cares about where foods come from, how they’re grown, and
whether they can be harvested into the future…All this leaves Barber with some
innovative ideas about how people ought to be eating—a ‘third plate’ of
grains, vegetables, and some meat or fish, all grown with ecological
awareness and commitment to sustainability.”
— Booklist
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“A multiple James Beard Award–winning chef proposes a revolutionary change for growing and consuming food…In this bold and impassioned analysis, Barber insists that chefs have
the power to transform American cuisine to achieve a sustainable and
nutritious future.”
— Kirkus Reviews
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“Barber is not a professional narrator, but his keen fascination is infectious and his personal stories are engaging. His explorations of where the food he cooks with comes from take him from his own backyard (his restaurant, Blue Hill, and farm/educational center, Stone Barns) to Spain to experience traditional bluefin tuna fishing and an alternative means of raising geese for foie gras. Above all, what comes through is Barber’s passion for good food, making for riveting listening.”
— AudioFile