In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company.
“What’s for dinner.” seemed like a simple question—until journalist and supermarket detective Michael Pollan delved behind the scenes.
“A sweet and savory treat.”
“An impressive feat of narrative jujitsu . . . that keeps readers turning the pages too fast to realize just how ingenious they are.”—The New York Times Book Review, Editor’s Pick
Kitchens of the Great Midwest, about a young woman with a once-in-a-generation palate who becomes the iconic chef behind the country’s most coveted dinner reservation, is the summer’s most hotly anticipated debut.
The Third Plate is chef Dan Barber’s extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that—for the sake of our food, our health, and the future of the land—America’s cuisine required a radical transformation.