The Third Plate Av Dan Barber

<p><b>''A must-read for anyone interested in food and the future'' Yotam Ottolenghi</b><br><br>Based on ten years of surveying farming communities around the world, top New York chef Dan Barber''s <i>The Third Plate</i> offers a radical new way of thinking about food that will heal the land and taste incredible.<br><br> 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.<br><br> The ''third plate'' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, <i>dictated</i> - by what we choose to cook for dinner. <i>The T