Genre : Social Science
Publisher : Penguin
ISBN_10 : 9780698163751
Copyright Year : 2014-05-20
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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. From the Trade Paperback edition.

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Genre : Biography & Autobiography
Publisher : Penguin
ISBN_10 : 9780143127154
Copyright Year : 2015-04-07
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"Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publishe

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Genre : Cooking
Publisher : Hachette UK
ISBN_10 : 9781408706497
Copyright Year : 2014-09-11
File Format : All Formats
File Download : 496
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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.

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Genre : Agriculture
Publisher :
ISBN_10 : 1408706504
Copyright Year : 2014-11-06
File Format : All Formats
File Download : 496
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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.

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

đź“’ Fish And Chips by Panikos Panayi

Genre : Cooking
Publisher : Reaktion Books
ISBN_10 : 9781780233932
Copyright Year : 2014-09-15
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Double-decker buses, bowler hats, and cricket may be synonymous with British culture, but when it comes to their cuisine, nothing comes to mind faster than fish and chips. Sprinkled with salt and vinegar and often accompanied by mushy peas, fish and chips were the original British fast food. In this innovative book, Panikos Panayi unwraps the history of Britain’s most popular takeout, relating a story that brings up complicated issues of class, identity, and development. Investigating the origins of eating fish and potatoes in Britain, Panayi describes the birth of the meal itself, telling how fried fish was first introduced and sold by immigrant Jews before it spread to the British working classes in the early nineteenth century. He then moves on to the technological and economic advances that led to its mass consumption and explores the height of fish and chips’ popularity in the first half of the twentieth century and how it has remained a favorite today, despite the arrival of new contenders for the title of Britain’s national dish. Revealing its wider ethnic affiliations within the country, he examines how migrant communities such as Italians came to dominate the fish and chip trade in the twentieth century. Brimming with facts, anecdotes, and images of historical and modern examples of this batter-dipped meal, Fish and Chips will appeal to all foodies who love this quintessentially British dish.

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Genre : Social Science
Publisher : Chronicle Books
ISBN_10 : 9781616896034
Copyright Year : 2017-03-07
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An agricultural revolution is sweeping the land. Appreciation for high-quality food, often locally grown, an awareness of the fragility of our farmlands, and a new generation of young people interested in farming, animals, and respect for the earth have come together to create a new agrarian community. To this group of farmers, chefs, activists, and visionaries, Letters to a Young Farmer is addressed. Three dozen esteemed leaders of the changes that made this revolution possible speak to the highs and lows of farming life in vivid and personal letters specially written for this collaboration. Barbara Kingsolver speaks to the tribe of farmers—some born to it, many self-selected—with love, admiration, and regret. Dan Barber traces the rediscovery of lost grains and foodways. Michael Pollan bridges the chasm between agriculture and nature. Bill McKibben connects the early human quest for beer to the modern challenge of farming in a rapidly changing climate. Letters to a Young Farmer is a vital road map of how we eat and farm, and why now, more than ever before, we need farmers.

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đź“’ Subnature by David Gissen

Genre : Architecture
Publisher : Chronicle Books
ISBN_10 : 9781568989518
Copyright Year : 2012-03-20
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We are conditioned over time to regard environmental forces such as dust, mud, gas, smoke, debris, weeds, and insects as inimical to architecture. Much of today's discussion about sustainable and green design revolves around efforts to clean or filter out these primitive elements. While mostly the direct result of human habitation, these 'subnatural forces' are nothing new. In fact, our ability to manage these forces has long defined the limits of civilized life. From its origins, architecture has been engaged in both fighting and embracing these so-called destructive forces. In Subnature, David Gissen, author of our critically acclaimed Big and Green, examines experimental work by today's leading designers, scholars, philosophers, and biologists that rejects the idea that humans can somehow recreate a purely natural world, free of the untidy elements that actually constitute nature. Each chapter provides an examination of a particular form of subnature and its actualization in contemporary design practice. The exhilarating and at times unsettling work featured in Subnature suggests an alternative view of natural processes and ecosystems and their relationships to human society and architecture. R&Sie(n)'s Mosquito Bottleneck house in Trinidad uses a skin that actually attracts mosquitoes and moves them through the building, while keeping them separate from the occupants. In his building designs the architect Philippe Rahm draws the dank air from the earth and the gasses and moisture from our breath to define new forms of spatial experience. In his Underground House, Mollier House, and Omnisport Hall, Rahm forces us to consider the odor of soil and the emissions from our body as the natural context of a future architecture. [Cero 9]'s design for the Magic Mountain captures excess heat emitted from a power generator in Ames, Iowa, to fuel a rose garden that embellishes the industrial site and creates a natural mountain rising above the city's skyline. Subnature looks beyond LEED ratings, green roofs, and solar panels toward a progressive architecture based on a radical new conception of nature.

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Genre : Biography & Autobiography
Publisher : Simon and Schuster
ISBN_10 : 9781416573166
Copyright Year : 2008-06-10
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Documents the award-winning writer's experiences of living, working, and raising twin sons in Rome during the year following his receipt of a prestigious Rome Prize stipend, a period during which he attended the vigil of the dying John Paul II, brought his children on a snowy visit to the Pantheon, and befriended numerous locals. Reprint. 35,000 first printing.

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Genre : Health & Fitness
Publisher :
ISBN_10 : 9781610919951
Copyright Year : 2019-03
File Format : All Formats
File Download : 288
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"A compelling agricultural story skillfully told; environmentalists will eat it up." - Kirkus Reviews When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. Years later, it would become the centerpiece of his multimillion dollar heirloom grain company, Kamut International. How Bob went from being a true believer in better farming through chemistry to a leading proponent of organics is the unlikely story of Grain by Grain. Along the way, readers will learn how ancient wheat can lower inflammation, how regenerative agriculture can bring back rural jobs, and how combining time-tested farming practices with modern science can point the way for the future of food.

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Genre : Science
Publisher : W. W. Norton & Company
ISBN_10 : 9780393244410
Copyright Year : 2015-11-16
File Format : All Formats
File Download : 320
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"Sure to become a game-changing guide to the future of good food and healthy landscapes." —Dan Barber, chef and author of The Third Plate Prepare to set aside what you think you know about yourself and microbes. The Hidden Half of Nature reveals why good health—for people and for plants—depends on Earth’s smallest creatures. Restoring life to their barren yard and recovering from a health crisis, David R. Montgomery and Anne Biklé discover astounding parallels between the botanical world and our own bodies. From garden to gut, they show why cultivating beneficial microbiomes holds the key to transforming agriculture and medicine.

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