Experience the best of modern American farm-to-table cuisine with the BLACKBARN
Cookbook, personally hand-signed by award-winning Chef John Doherty. Featuring over 75 seasonal recipes inspired by fresh, local ingredients, this cookbook makes it easy to create restaurant-quality meals at home, from brunch favorites to elegant dinner showstoppers.
Thoughtfully organized by the four seasons, this cookbook celebrates fresh, local ingredients and the joy of cooking with the rhythms of nature. A dedicated chapter on culinary techniques offers insider tips to help you master your craft, while personal stories about the people behind BLACKBARN reveal the passion and purpose that define this iconic restaurant.
From comforting brunch favorites like Corn Flake Crusted French Toast to elegant dinner
showstoppers like Butter Poached Maine Lobster, every page brings the warmth, creativity, and hospitality of BLACKBARN into your home.
Organized by the four seasons, each chapter highlights sophisticated yet approachable recipes, along with personal stories from the kitchen of one of New York City’s premier farm-to-table restaurants. Perfect for home cooks and seasoned chefs alike, this exclusive signed copy brings the flavors, techniques, and passion of BLACKBARN straight to your table.
About the Author:
John Doherty is the owner and executive chef of Blackbarn Restaurant in NoMad and Hudson Valley, New York. He operates the celebrated restaurant with his business partner and childhood friend Tom Struzzieri. Previously, John oversaw the kitchen of the iconic Waldorf-Astoria for more than twenty-five years while becoming the hotel’s youngest executive chef. John is a graduate of the Culinary Institute of America and founder of Heavenly HARVST, a foundation to help end world hunger by providing nutritious, shelf-stable meals to those in need. He resides in New York with his family.
A graduate of the Culinary Institute of America, Chef Doherty has been widely recognized for his contributions to the culinary world, including Food Arts Magazine’s Silver Spoon Award, an honorary Doctorate from Johnson & Wales University, an honorary Master’s from the CIA, and most recently, 2024 Chef of the Year by the Les Amis d’Escoffier Society of New York. His work has been featured on Top Chef, The Today Show, and Food Network.
Beyond the kitchen, Chef Doherty is the founder of Heavenly HARVST, a nonprofit that has distributed over 500,000 nutritious, shelf-stable meals to communities in need across the nation. His enduring mission: to use food not only to delight but to make a difference.
