Barton is the author of 5 highly regarded books. For Cod and Country: Simple, Delicious, Sustainable Cooking introduces the idea of seasonal eating to seafood. Where There’s Smoke highlights the art of cooking over fire. He is also the author of two books in his role as a fellow with the National Geographic Society. The National Geographic Kid’s Cookbook and Foods for Health, a science-based guide to healthy, everyday eating. His most recent work, Superfood Seagreens: A Guide to Cooking with Power-packed Seaweed explores the health benefits of this emerging player in the superfood realm. His second sustainable seafood-centric cookbook entitled Two if by Sea publishes in May 2016. He is currently writing From Sea to Shining Sea, a compendium of history, culture, science and culinary notes. Part cookbook, part historical archive, it will document every commercially available species harvested in the US to date. It is slated for release in the Fall of 2017.
Highlights of his culinary career include three Rising Culinary Star awards, twice earning Best New Restaurant awards, and being honored in 2009 by Esquire magazine as Chef of the Year. His restaurant Hook was named by Bon Appétit magazine as one of the top ten eco-friendly restaurants in America. chef into his leadership of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health.