Let's be honest, if food doesn't taste good, it really doesn't
matter how environmentally-friendly it was grown or how good it is for you. Chef
Dan Barber takes us along on his journey of discovery, weeding out even some of
the more recently adopted philosophies (“Not all organic farms are good”), and
taking others the next step further (“What is a chef's role in how food is
perceived?”) His engaging style, and the entertaining people he meets, make
this an enjoyable read, on a topic you need to know: this is the future and it
can't get here fast enough for my taste buds!