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'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.
"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.
In the Mediterranean, salad means anything from tabbouleh to white
beans and prawns in a lemony dressing to small plates of mezze,
antipasti, and tapas. Joyce Goldstein shows you how to make 140 of
these delicious, healthful, easy-to-prepare dishes for a sensuous
and satisfying meal. With thirty versatile dressings, you'll expand
your salad horizons. Just by changing the dressing and garnish, you
can make a chopped salad Moroccan, Spanish, or Turkish. Roasted
peppers can be Italian with anchovies and olives or spicy with a
Tunisian harissa dressing. Beets and greens can move to France with
walnut vinaigrette or to the Middle East with tahini dressing. Even
a carrot can become exotic with a Moroccan citrus-cinnamon
dressing. Joyce shows you the art of dressing a salad and how to
use dressings as marinades, spreads, dips, and finishing sauces.
Along the way you'll learn how to taste, balance flavors, and
develop your palate.
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