“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post“Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's an inspiring message that could truly help save our water, air and land before it's too late.” —The Chicago Tribune“Barber...

'A must-read for anyone interested in food and the future' Yotam OttolenghiBased 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-...

**"Essential rules from a champion of organic growing."—New York Times“A radical yet timeless understanding of what organic farming is truly about. . . . Only Eliot could bring such clarity and wisdom to the conversation. . . . A must-read for anyone who believes that food can be a force for change. . . . A new classic for the ages.”—Jean-Martin Fortier, author of The Market Gardener; founder, Market Gardener Institute**In The Self-Fed Farm and ...

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post“Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's an inspiring message that could truly help save our water, air and land before it's too late.” —The Chicago Tribune“Barber...

**Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked.Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, ...

The book that helped make Michael Pollan, the New York Times bestselling author of Cooked and The Omnivore’s Dilemma, one of the most trusted food experts in AmericaIn 1637, one Dutchman paid as much for a single tulip bulb as the going price of a town house in Amsterdam. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about one particular plant—though this time the obsessions revolves ...

"One of the distinguished gardening books of our time," from the #1 New York Times–bestselling author of The Omnivore's Dilemma ( USA Today).Chosen by the American Horticultural Society as one of the 75 greatest books ever written about gardeningAfter Michael Pollan bought an old Connecticut dairy farm, he planted a garden and attempted to follow Thoreau's example: do not impose your will upon the wilder...

Strawberries in January, fresh tomatoes year-round and New Zealand lamb at all times -- these well-travelled foods have a carbon footprint the size of an SUV. But there is a burgeoning local food movement taking place in Canadian cities, farms and shops that is changing both the way we eat and the way we think about food.Locavore describes how foodies,100-milers, urbanites, farmers, gardeners and chefs across Canada are creating a new local food order that has the potentia...

When Steve Sillett was 19 years old, he free-climbed – with no safety equipment and no training – one of the tallest trees on earth, in the redwood forests of Prairie Creek, California. 30 storeys above the ground he glimpsed an undiscovered ecosystem, and his passion for that astonishing world would transform the rest of his life. Over the next twenty years, Sillett and a close group of friends charted this system, discovering mosses and lichen never seen before, and travelling among bran...

**A James Beard Award–winning journalist reveals the surprising forces that shape our eating habits“Sax is great company, a writer of real and lasting charm.” —New York Times Book Review**In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world...

We all do it - how to be a better liar, spot a charlatan and tell the difference between truth and fictionIn Born Liars, Ian Leslie takes the reader on an exhilarating tour of ideas that brings the latest news about deception back from the frontiers of psychology, neuroscience, and philosophy, and explores the role played by lies - both black and white - in our childhoods, our careers, and our health, as well as in advertising, politics, sport and war. Dra...

**EDGAR AWARD NOMINEE FOR BEST FIRST NOVEL“Startlingly inventive.” —The New York Times Book Review“A sheer delight to read . . . I had no idea what was going to happen from one page to the next.” —Kate Atkinson**On the grubby outskirts of Paris, Grace restores bric-a-brac, mends teapots, re-sets gems. She calls herself Julie, says she’s from California, and slips back to a rented room at night. Regularly, furtively, she checks the hometown paper on the Inte...