Description
Celebrate the best in modern American cuisine in the heart of New York featuring fresh, seasonal ingredients with warm, heartfelt stories and sophisticated recipes straight from the kitchens of one of the country's premiere farm-to-table restaurants.
Nothing brings America together like a home-cooked meal. Whether it's the weekend, a holiday, or an everyday gathering, Blackbarn's meaningful relationships with sustainable farmers, artisans, and ranchers results in a memorable dining experience where no one leaves hungry. As chef and owner, John Doherty continues to perfect his extraordinary dishes, and you'll find Chefs Brian Fowler, Israel Reyes, Marcos Castro, Kerry Hegarty and others joining in the kitchen as everyone contributes their specialties to a feast worthy of all the accolades Blackbarn has received over the years.
Drawing on fresh, local ingredients, and an ever-evolving roster of seasonal favorites, the Blackbarn cookbook offers more than 75 farm-to-table recipes that provide maximum flavor with relatively minimal effort. Choose from Brunch offerings like Corn Flake Crusted French Toast and the restaurant's legendary Blackbarn Burger. Keep your guests happy with Event cocktails and hors d'oeuvres including a round of Hibiscus Spritzes and Mushroom Toasts. Channel your inner farmer with Spring favorites like Roasted Heirloom Carrots with English Pea Hummus or a perfectly braised Cheshire Pork Shank with Charred Tomatillo Relish. Entertain your loved ones with perfect Summer dishes such as Butter Poached Maine Lobster and Roasted Peaches in White Bordeaux, rounded out with memorable desserts like Pavlova with Summer Fruit and Summer Berry Zabaglione with Lemon Lady Fingers. Treat everyone to the nostalgic flavors of Autumn with Butternut Squash Ravioli and Crisp-Skinned Striped Bass with Corn Risotto, Chanterelle Mushrooms, and Crisp Pancetta, and end it all with a selection of Winter must-haves, especially a perfectly seared Venison Chop and Black Winter Truffle Gnocchi.
Whether you're looking to improve your culinary skills or just bring everyone to the table, theBlackbarn cookbook is sure to make your year farm-to-table meals a winner all year long!
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.
Reviews
"What I find most impressive about John's extraordinary career is his mastery of cooking fundamentals, passionate embrace of seasonality, and the innovative twists he brings to each dish-all evident in the BLACKBARN cookbook, which is destined to be a future classic." -Tim Ryan, president, Culinary Institute of America
"If experience counts, John Doherty is in the front rank. His peers consider him 'a chef's chef,' and his elegant new book shows his deep understanding of food and his impressive proficiency." -John Mariani, The Virtual Gourmet
"The love of good food is what brings family and friends together. Eating seasonally, sourcing locally, and embracing the freshest ingredients is also something we believe in. That's what you'll find in the BLACKBARN cookbook." -Steve Painter, executive chef and co-owner, The Log Cabin Restaurant
"BLACKBARN is more than a restaurant. It is a celebration of farm-to-table dining, warm hospitality, and the art of bringing people together. Chef John Doherty's culinary style blends rustic charm with contemporary sophistication. These recipes truly invite you to experience the magic of one of New York City's most beloved dining destinations-right from your kitchen." -Chef Chris O'Brien, executive chef and owner, Hyeholde Restaurant
"A terrific book! It captures the spirit and fun of seasonal eating and is packed with the recipes that made John and BLACKBARN famous." -Neal Wavra, executive chef and owner, Field & Main Restaurant
Book Information
ISBN 9781510784192
Author John Doherty
Format Hardback
Page Count 360
Imprint Skyhorse Publishing
Publisher Skyhorse Publishing
Weight(grams) 1656g
Dimensions(mm) 260mm * 210mm * 30mm
Nothing brings America together like a home-cooked meal. Whether it's the weekend, a holiday, or an everyday gathering, Blackbarn's meaningful relationships with sustainable farmers, artisans, and ranchers results in a memorable dining experience where no one leaves hungry. As chef and owner, John Doherty continues to perfect his extraordinary dishes, and you'll find Chefs Brian Fowler, Israel Reyes, Marcos Castro, Kerry Hegarty and others joining in the kitchen as everyone contributes their specialties to a feast worthy of all the accolades Blackbarn has received over the years.
Drawing on fresh, local ingredients, and an ever-evolving roster of seasonal favorites, the Blackbarn cookbook offers more than 75 farm-to-table recipes that provide maximum flavor with relatively minimal effort. Choose from Brunch offerings like Corn Flake Crusted French Toast and the restaurant's legendary Blackbarn Burger. Keep your guests happy with Event cocktails and hors d'oeuvres including a round of Hibiscus Spritzes and Mushroom Toasts. Channel your inner farmer with Spring favorites like Roasted Heirloom Carrots with English Pea Hummus or a perfectly braised Cheshire Pork Shank with Charred Tomatillo Relish. Entertain your loved ones with perfect Summer dishes such as Butter Poached Maine Lobster and Roasted Peaches in White Bordeaux, rounded out with memorable desserts like Pavlova with Summer Fruit and Summer Berry Zabaglione with Lemon Lady Fingers. Treat everyone to the nostalgic flavors of Autumn with Butternut Squash Ravioli and Crisp-Skinned Striped Bass with Corn Risotto, Chanterelle Mushrooms, and Crisp Pancetta, and end it all with a selection of Winter must-haves, especially a perfectly seared Venison Chop and Black Winter Truffle Gnocchi.
Whether you're looking to improve your culinary skills or just bring everyone to the table, theBlackbarn cookbook is sure to make your year farm-to-table meals a winner all year long!
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.
Reviews
"What I find most impressive about John's extraordinary career is his mastery of cooking fundamentals, passionate embrace of seasonality, and the innovative twists he brings to each dish-all evident in the BLACKBARN cookbook, which is destined to be a future classic." -Tim Ryan, president, Culinary Institute of America
"If experience counts, John Doherty is in the front rank. His peers consider him 'a chef's chef,' and his elegant new book shows his deep understanding of food and his impressive proficiency." -John Mariani, The Virtual Gourmet
"The love of good food is what brings family and friends together. Eating seasonally, sourcing locally, and embracing the freshest ingredients is also something we believe in. That's what you'll find in the BLACKBARN cookbook." -Steve Painter, executive chef and co-owner, The Log Cabin Restaurant
"BLACKBARN is more than a restaurant. It is a celebration of farm-to-table dining, warm hospitality, and the art of bringing people together. Chef John Doherty's culinary style blends rustic charm with contemporary sophistication. These recipes truly invite you to experience the magic of one of New York City's most beloved dining destinations-right from your kitchen." -Chef Chris O'Brien, executive chef and owner, Hyeholde Restaurant
"A terrific book! It captures the spirit and fun of seasonal eating and is packed with the recipes that made John and BLACKBARN famous." -Neal Wavra, executive chef and owner, Field & Main Restaurant
Book Information
ISBN 9781510784192
Author John Doherty
Format Hardback
Page Count 360
Imprint Skyhorse Publishing
Publisher Skyhorse Publishing
Weight(grams) 1656g
Dimensions(mm) 260mm * 210mm * 30mm
