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Dan Barber


Dan Barber is the executive chef of Blue Hill and Blue Hill at Stone Barns. His writings have appeared in The New York Times, Gourmet, The Nation, Saveur, and Food & Wine Magazine. Barber has received the James Beard awards for Best Chef: New York City (2006), Outstanding Chef (2009), and Outstanding Restaurant (2013). In 2009 he was named one of Time magazine’s 100 most influential people in the world. He is the author of The Third Plate: Field Notes on the Future of Food.

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Books by Dan Barber


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