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the-third-plate-review-014.jpgWilliam Grimes of the New York Times reviews chef Dan Barber's new book, The Third Plate. He thinks Barber is a "stylish" and "funny" writer, but he finds the case that Barber "so earnestly pleads to be a tough sell." Quote: "It requires diners to accept what the local environment offers … rather than imposing demands. 'Our job isn't just to support the farmer; it's really to support the land that supports the farmer,' he writes." [NYT]