Dan Barber, author of The Third Plate, is on a mission for flavour and sustainability
ASK US chef Dan Barber what sort of response he expected from the release of his book The Third Plate: Field Notes on the Future of Food, and he doesn’t miss a beat. “I had hoped for the Nobel prize,” he says, deadpan. “Anything less is a disappointment.” Cue chortling, but don’t forget that line…