Awards

• Shortlisted for Fortnum and Mason Food and Drink Awards: Food Book 2015.
• Winner of Fortnum & Mason Food and Drink Awards 2015 (UK)
• Winner of Fortnum and Mason Food and Drink Awards: Food Book 2015
• Winner of Fortnum and Mason Food and Drink Awards: Food Book 2015.

Overview

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9780349141701

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Reviews

The book that, perhaps more than any other in recent times, laid out the urgent imperative that to look after the land we grow our food on is to eat as best we can and vice-versa. It redefined nutrition, agriculture and fl avour, and established Barber as the preeminent voice in food that is as ethical as it is excellent * Guardian * Barber is a stylish writer and a funny one, too * New York Times * Dan Barber's new book, The Third Plate, is an eloquent and thoughtful look at the current state of our nation's food system and how it must evolve. Barber's wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read -- Al Gore

Dan Barber's new book, The Third Plate, is an eloquent and thoughtful look at the current state of our nation's food system and how it must evolve. Barber's wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read -- Al Gore Barber is a stylish writer and a funny one, too New York Times

Author Information

Dan Barber is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009).

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