Blackbarn: Recipes from our Kitchen to Yours

For a limited time we have copies signed by John Doherty.

At once polished and rustic, Blackbarn captures the cooking of chef John Doherty’s two restaurants: one in Manhattan’s NoMad neighborhood and the other in New York’s Hudson Valley, where so much of the city’s seasonal produce originates.

Doherty’s style reflects both his fine dining background—he spent more than two decades as executive chef of the Waldorf-Astoria—and his embrace of the farm-to-table traditions that thrive upstate. The result is food that’s elegant but approachable, grounded in great ingredients and designed for real enjoyment.

Vichyssoise enriched with homemade chicken stock and garnished with Osetra caviar shares the table with a lobster roll dressed in chimichurri and roasted tomatoes. Cauliflower steaks brighten with lemon and pickled raisins, while a pork shank braised in IPA is lifted by charred tomatillo relish.

Across more than 75 recipes, Doherty balances sophistication with warmth, offering dishes that welcome cooks into the same conversation between city and country that defines his restaurants.

Handsomely photographed and deeply connected to place, Blackbarn is both a testament to regional sourcing and a celebration of the pleasures of sharing good food.

Hardcover. Color photographs throughout.