Industrial-Sized Deals TextBTS15 Shop Women's Fall Denim Learn more nav_sap_SWP_6M_fly_beacon Night Beds The Next Storm Fire TV Stick Off to College Essentials Find the Best Purina Pro Plan for Your Pet Shop Popular Services Home Theater Setup Plumbing Services Assembly Services Shop all furious7 furious7 furious7  Amazon Echo Fire HD 6 Kindle Voyage Assassin's Creed Syndicate Big Savings in the Amazon Fall Sportsman Event Deal of the Day
The Third Plate: Field Notes on the Future of Food and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $29.95
  • Save: $10.54 (35%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
The Third Plate: Field No... has been added to your Cart
Condition: Used: Very Good
Comment: Hardcover with dustjacket, in very good condition.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

The Third Plate: Field Notes on the Future of Food Hardcover – May 20, 2014

143 customer reviews

See all 7 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$19.41
$13.44 $7.45

Learning to Eat Along the Way: A Memoir by Margaret Bendet
Featured New Release in Biographies and Memoirs
Check out Learning to Eat Along the Way, by Margaret Bendet, a featured new release this month. Learn more | See related books
$19.41 FREE Shipping on orders over $35. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

The Third Plate: Field Notes on the Future of Food + Heritage
Price for both: $41.86

Buy the selected items together

Editorial Reviews

From Booklist

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. To learn about soil’s role, he visits an organic farm in upstate New York, where an insightful, dedicated farmer diversifies crops and grows for quality and not solely for quantity. A Spanish farmer teaches Barber about producing foie gras without force-feeding. He investigates fisheries. 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. Such a change from current ideas about dining fast and cheap calls for retraining the public palate away from blandness and uniformity and encouraging eaters to demand unique and distinctive flavors. --Mark Knoblauch

Review

Dan Barber's new book, The Third Plate, is an eloquent and thoughtful look at the current state of our nation's food system and how it must evolve. Barber's wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read -- Al Gore Barber is a stylish writer and a funny one, too New York Times --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews
NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 496 pages
  • Publisher: Penguin Press; First Edition edition (May 20, 2014)
  • Language: English
  • ISBN-10: 1594204071
  • ISBN-13: 978-1594204074
  • Product Dimensions: 6.5 x 1.3 x 9.6 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (143 customer reviews)
  • Amazon Best Sellers Rank: #89,428 in Books (See Top 100 in Books)

More About the Author

DAN BARBER is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world.

Customer Reviews

Most Helpful Customer Reviews

Format: Hardcover
I thought Michael Pollan’s "The Omnivore’s Dilemma" was pretty much the last word about the food we eat, why we eat it, its cost to our health and the planet’s health, and how we can do better.

I wasn’t alone in that view. But the gold standard is now Dan Barber’s “The Third Plate: Field Notes on the Future of Food.”

Dan Barber is the chef at Blue Hill at the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York and at Blue Hill New York. At those restaurants, as the foodies among you know, Barber has taken farm-to-table dining to its logical extreme — he grows much of the food he cooks. The difference between his meals and the organic cooking of other chefs begins and ends with that fact. His carrots seem to be from a different, finer planet. Ditto his lamb. The wonder is that the source of his otherworldly food is this planet — Barber has found a way to tastes that most of us have never experienced.

“Perhaps no other chef in New York City does as enthusiastic an impersonation of the farmer in the dell as Mr. Barber, and perhaps no other restaurant makes as serious and showy an effort to connect diners to the origins of their food as Blue Hill,” Frank Bruni wrote in the New York Times, awarding Blue Hill three stars. “Here the meals have back stories, lovingly rendered by servers who announce where the chanterelles were foraged and how the veal was fed. It’s an exercise in bucolic gastronomy, and it might be slightly cloying if it weren’t so intensely pleasurable.”

Sorry, but it is cloying.
Read more ›
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
32 of 36 people found the following review helpful By Rebecca on April 13, 2015
Format: Paperback
This is one of the most interesting books I have read that discusses everything wrong with our food culture today. That said, it's also one of the most obnoxious. It's packed full of fascinating information about the way our food is grown, and it's worth the read...if you can get past the author's idealism and snobbery.

Let me start off by saying that I had no idea who Dan Barber was until I picked up this book. All of my impressions of him (and his beliefs) are based on what I read in The Third Plate.

The Good: (and I mean REALLY good)

This book essentially examines the relationships between our food and the environment in which it is raised/grown. That sounds simple, and has been looked at before, but this book takes it to a whole new level. I don't think I've EVER read something that managed to turn my beliefs upside down quite the same way this book did. I have a fairly large organic backyard vegetable garden & keep chickens, and before this book I would have called myself an environmentalist. I would have told you I was doing things the *right* way because it's organic, it's local, it's healthy, etc. This book turns those notions upside down. Barber made me really think about how I see "my" garden, "my" chickens, and "my" yard - and start to think of really and truly integrating the things I want to grow with all the other stuff that naturally wants to live there. Barber's ideas aren't terribly original, but he presented them in a way that was completely and utterly fascinating - and certainly made ME re-think my place and my role in growing my own food.
Read more ›
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
39 of 46 people found the following review helpful By Jordan Michel VINE VOICE on August 20, 2014
Format: Hardcover
I wasn't planning to write a review for this book, but I am so surprised by the current 4.7 star rating that I just had to share my perspective.

I enjoyed much of this book. I think Dan Barber is really intelligent and has lots of great ideas about food and agriculture. I think that this book is worth reading if you're interested in those topics and you've already read The Omnivore's Dilemma: A Natural History of Four Meals. (If you haven't read The Omnivore's Dilemma, please start there; it's less pretentious and will be more relevant to most people.) Like Pollan, Barber travels the source to better understand the systems that produce foods, and his discoveries are quite interesting. They might even be revolutionary if they seemed scalable... and that's where the book falls short.

Barber's exclusive focus on haute cuisine makes me wonder how applicable his ideas are to the majority of Americans who don't dine at swanky New York restaurants every night. He seems to believe in a trickle-down food culture where something he puts on his menu will somehow transform the way everyone else eats. He has great ideas about how to create a sustainable menu. In fact, it's probably his insistence on the purest definition of sustainability that makes his ideas seem so unattainable. Unfortunately, I'm just not sure 90% of the country will ever have access to this kind of food. Even as a vegetable gardener and farmers market shopper with a flock of backyard chickens, I felt like most of what he discussed about sustainability was unattainable.

NOTE: I listened to the audio book, which is read by Barber. Despite my complaints above, I really like him. He's thoughtful and sincere. I'd love to sit down and chat with him about how his ideas might find relevance at less than $100 a plate.
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
The Third Plate: Field Notes on the Future of Food
This item: The Third Plate: Field Notes on the Future of Food
Price: $19.41
Ships from and sold by Amazon.com

What Other Items Do Customers Buy After Viewing This Item?