Good cooking has nothing to do with fancy equipment, complicated recipes, or trendy, hard-to-find ingredients. The fundamentals are really quite simple- it's about instinct, technique, and freshness. Annemarie Ahearn, dubbed by Food & Wine Magazine as someone "changing the way America eats," believes that developing these essential skills can lead to a greater sense of confidence and fulfillment in the kitchen. Her credo- 1) Grow at least some of your own food to establish a deeper connection with the earth that provides your nutrition, 2) Be familiar with a range of cooking techniques so you can develop flexibility and intuition in the kitchen, and 3) Master the age-old cooking skills that will serve you your whole lifetime--cooking in cast iron, sharpening knives, and using a mortar and pestle. With these classic skills under your belt, and with 75 tried-and-true seasonal recipes, you'll be on your way to putting consistently delicious, satisfying meals on the table every day while you learn to fall in love with the process.
ANNEMARIE AHEARN founded Salt Water Farm in 2009, a cooking school for home cooks on Maine's Penobscot Bay. She is a graduate of Colorado College and the Institute of Culinary Education and has worked as a writer for Saveur Magazine, L Magazine, and Downeast Magazine and at Slow Food Headquarters. As a chef in New York City she trained under Dan Barber at Blue Hill Restaurant and Tom Colicchio at Craft. She has worked in cooking schools and kitchens in Barcelona and Paris. In 2011, she was named one of Food & Wine Magazine's "Top 30 Under 30." In 2013, she opened Salt Water Farm Cafe & Market in Rockport Harbor, Maine. Her first book, Full Moon Suppers at Salt Water Farm- Recipes from Land and Sea, was published by Roost Books in 2017.
"Annemarie Ahern, who runs a culinary school in Maine, takes a seasonal approach to cooking in this accessible volume. Ahern's month-by-month program includes a handful of recipes using ingredients that are at their peak, resulting in a mix of familiar comfort food classics.... [Readers] will appreciate the sound advice on kitchen basics, such as how to properly hold and use a knife, the art of seasoning to taste, methods for thickening sauces, and the difference between sweating and sauteing. Ahern's collection succeeds in its presentation of hearty, simple country cooking and entertaining."-Publishers Weekly "Annemarie has distilled so much of what I love about Salt Water Farm in each page, recipe, and story in this book. Her cooking is soulful, honest, insanely delicious, and if I could, I'd move to Maine to be closer to it. Meanwhile, I've got this book." --Alison Roman, author of Dining In
"Modern Country Cooking is a true expression of what it means to be a confident country cook. Annemarie's portraits of each month in Maine and her inspired seasonal recipes make me miss the great Northern state I hold dear." --Joshua McFadden, executive chef at Ava Gene's and author of Six Seasons
"Annemarie is your favorite teacher and classically trained chef rolled into one. Modern Country Cooking is an inviting culinary bible for anyone and everyone who craves an expertly prepared seasonal meal." --Julia Sherman, author of Salad for President
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