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"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.

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The Chicago Tribune
"[A]uthor Dan Barber´s tales are engaging, funny and delicious... The Third Plate invites inevitable comparisons with Michael Pollan´s The Omnivore´s Dilemma, which Barber invokes more than once. And, indeed, its framework of a foodie seeking truth through visits with sages and personal experiments echoes Pollan´s landmark tome (not to mention his passages on wheat cultivation, which, astonishingly, best Pollan´s corn cultivation chapters by many pages.) But at the risk of heresy, I would call this The Omnivore´s Dilemma 2.0... The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. Promote, grow and eat a diet that´s in harmony with the earth and the earth will reward you for it. It´s an inspiring message that could truly help save our water, air and land before it´s too late."

The Washington Post
"Not since Michael Pollan has such a powerful storyteller emerged to reform American food.... Barber is helping to write a recipe for the sustainable production of gratifying food."

Pittsburgh-Post Gazette:
"There hasn´t been a call-to-action book with the potential to change the way we eat since Michael Pollan´s 2006 release, The Omnivore´s Dilemma. Now there is. Dan Barber´s The Third Plate: Field Notes on the Future of Food is a compelling global journey in search of a new understanding about how to build a more sustainable food system....The Third Plate is an argument for good rather than an argument against bad. This recipe might at times be challenging, but what´s served in the end is a dish for a better future....Barber writes a food manifesto for the ages."

The Wall Street Journal :
"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."

The Atlantic :
"When The Omnivore´s Dilemma, Michael Pollan´s now-classic 2006 work, questioned the logic of our nation´s food system, ´local´ and ´organic´ weren´t ubiquitous the way they are today. Embracing Pollan´s iconoclasm, but applying it to the updated food landscape of 2014, The Third Plate reconsiders fundamental assumptions of the movement Pollan´s book helped to spark. In four sections-´Soil,´ ´Land,´ ´Sea,´ and ´Seed´-The Third Plate outlines how his pursuit of intense flavor repeatedly forced him to look beyond individual ingredients at a region´s broader story-and demonstrates how land, communities, and taste benefit when ecology informs the way we source, cook, and eat."

The New York Times :
"Each grain represents an agricultural virtue: Rye, for example, builds carbon in the soil. Taken together, they argue for a new way of thinking about the production and consumption of food, a ´whole farm´ approach that Mr. Barber explores, eloquently and zestfully, in The Third Plate: Field Notes on the Future of Food... Mr. Barber´s subjects tend to be colorfully eccentric and good talkers, capable of philosophizing by the yard. To put their efforts in context, Mr. Barber unobtrusively weaves in a hefty amount of science and food history. Readers will put the book down having learned quite a bit... Mr. Barber is a stylish writer and a funny one, too."

Publishers Weekly: "Barber´s work is a deeply thoughtful and-offering a ´menu for 2050´-even visionary work for a sustainable food chain."

Vice President Al Gore:
"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."

Ruth Reichl, author of Garlic and Sapphires and Tender at the Bone:
"In this compelling read Dan Barber asks questions that nobod

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