Dan Barber

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). In 2009 he was named one of Time magazine’s 100 most influential people in the world.

The Third Plate - Dan Barber

Dan Barber, an award-winning chef, moves beyond “farm-to-table” to offer a revolutionary new way of 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.

Drawing on the wisdom and experience of chefs, farmers and seed breeders around the world, Barber proposes a new definition for ethical and delicious eating.

Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

Praise

“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, former Vice President of the United States

“In this compelling read Dan Barber asks questions that nobody else has raised about what it means to be a chef, the nature of taste, and what ‘sustainable’ really means. He challenges everything you think you know about food; it will change the way you eat. If I could give every cook just one book, this would be the one.”

RUTH REICHL, author of Garlic and Sapphires and Tender at the Bone

“Dan Barber is not only a great chef, he's also a fine writer.  His vision of a new food system—based on diversity, complexity, and a reverence for nature—isn't utopian. It's essential.”

ERIC SCHLOSSER, author of Fast Food Nation and Command and Control

“I thought it would be impossible for Dan Barber to be as interesting on the page as he is on the plate. I was wrong.”

Malcolm Gladwell, author of David and Goliath and The Tipping Point

“The Third Plate is one of those rare books that's at once deft and searching—deeply serious and equally entertaining. Dan Barber will change the way you look at food.”

Elizabeth Kolbert, author of The Sixth Extinction and Field Notes from a Catastrophe

“After my first meal at Blue Hill, I paid Dan the ultimate farmer compliment. I told him that he made vegetables taste almost fresher after he had prepared them than when the farmer harvested them. Now I am equally impressed with his writing. Food has stories and Dan tells the stories as well as he cooks. If you want to know about food, read this book.”

Eliot Coleman, author of The New Organic Grower and The Four Season Farm Gardener’s Cookbook

“Dan Barber writes with the restrained lushness with which he cooks. In elegant prose, he argues persuasively that eating is our most profound engagement with the non-human world. How we eat makes us who we are and makes the environment what it is. It all needs to change, and Barber has written a provocative manifesto that balances brave originality and meticulous research. His eloquent, impassioned book is farm-to-heart.”

Andrew Solomon, author of Far from the Tree and The Noonday Demon

“Dan Barber is as fine a thinker and writer as he is a chef—which is saying a great deal. This book uses its ingredients—the insights of some of the finest farmers on the planet—to fashion something entirely new: a recipe for the future.”

Bill McKibben, author of Wandering Home