The BLACKBARN Cookbook, Signed By Chef John Doherty

A cookbook is a house you are invited into.

This one opens at the pass, where the fire is already going and someone is calling out the first ticket of the night. More than seventy-five recipes, organized the way the menu has always been organized. Garden, then Ocean, then Pasture, then the sides and the dessert. It follows the seasons because the farmers we buy from do.

Corn Flake Crusted French Toast for the mornings that run long. Roasted Heirloom Carrots with English Pea Hummus when spring finally arrives. Butter Poached Maine Lobster in July. A Venison Chop and Black Winter Truffle Gnocchi when the windows fog and nobody wants to leave.

Chef John Doherty spent more than twenty-five years running the kitchens of the Waldorf Astoria New York before opening BLACKBARN on East 26th Street. He wrote this book with Chef Brian Fowler and Erin Hayes, with recipes from Chefs Israel Reyes, Marcos Castro, and Kerry Hegarty, because no one cooks alone here.

Chef John signs every copy we sell by hand.

Nothing brings people together like a meal made at home. This is how we make ours.

About John Doherty:

John Doherty is the chef owner of BLACKBARN Restaurant in NoMad and a second BLACKBARN in the Hudson Valley, both built with his childhood friend and business partner, Tom Struzzieri. A graduate of the Culinary Institute of America, he previously oversaw the kitchens of the Waldorf Astoria New York for more than twenty-five years, becoming the hotel's youngest executive chef, and wrote the Waldorf's best-selling cookbook. He is the founder of Heavenly HARVST, a foundation working to end world hunger by providing nutritious, shelf-stable meals to those in need.