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© Mark Ostow
Dan Barber
Dan Barber
is the executive chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm Stone Barns Center for Food & Agriculture. He lives in New York City.
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The Third Plate
Field Notes on the Future of Food
Dan Barber
978-0-14-312715-4
$19.00 US
Paperback
Apr 07, 2015
Penguin Books
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The Third Plate
Field Notes on the Future of Food
Dan Barber
978-0-14-312715-4
$19.00 US
Paperback
Apr 07, 2015
Penguin Books
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