{"product_id":"9780349141701","title":"The Third Plate","description":"Author: Dan Barber\u003cbr\u003eISBN: 9780349141701\u003cbr\u003ePublisher: Little Brown\u003cbr\u003eYear first published: 10 May 2016\u003cbr\u003ePages: 496 \u003cbr\u003eFormat: Paperback \/ softback\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'A must-read for anyone interested in food and the future' Yotam Ottolenghi\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBased on ten years of surveying farming communities around the world, top New York chef Dan Barber's \u003ci\u003eThe Third Plate\u003c\/i\u003e offers a radical new way of thinking about food that will heal the land and taste incredible.\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e 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.\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, \u003ci\u003edictated\u003c\/i\u003e - by what we choose to cook for dinner. \u003ci\u003eThe Third Plate\u003c\/i\u003e is where good farming and good food intersect.","brand":"Ships in 10 to 15 days","offers":[{"title":"Default Title","offer_id":46491611136158,"sku":"ADS-9780349141701","price":24.78,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0400\/9043\/5742\/files\/9780349141701.jpg?v=1770595057","url":"https:\/\/classicbargains.com.au\/products\/9780349141701","provider":"Classic Bargains Australia","version":"1.0","type":"link"}