Modern Country Cooking - by Annemarie Ahearn (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><b>Go back to the basics in the kitchen and rediscover the joy of cooking with simple tools and fresh local and seasonal ingredients. A complete guide to the essentials of home cooking from the popular cooking school at Maine's Salt Water Farm.</b></b> <p/>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 <i>Food & Wine Magazine</i> 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Annemarie Ahearn's <i>Modern Country Cooking</i> teaches the kitchen skills you'd learn at her Maine workshops, like improvising when you're short an ingredient and thinking seasonally. Around now, she's drizzling crispy roasted porchetta with garden-grown salsa verde, and sliding a spoonful of crabmeat onto asparagus soup."--<b><i>Martha Stewart Living</i>, May 2020</b> <p/>"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 sautéing. Ahern's collection succeeds in its presentation of hearty, simple country cooking and entertaining."<b>-<i>Publishers Weekly</i></b> <p/>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. <b>--Alison Roman, author of <i>Dining In</i></b> <p/>"<i>Modern Country Cooking</i> 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." <b>--Joshua McFadden, executive chef at Ava Gene's and author of <i>Six Seasons</i> </b> <p/>"Annemarie is your favorite teacher and classically trained chef rolled into one. <i>Modern Country Cooking</i> is an inviting culinary bible for anyone and everyone who craves an expertly prepared seasonal meal." <b>--Julia Sherman, author of <i>Salad for President</i> </b><br><p/><br></br><p><b> About the Author </b></p></br></br>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 at <i>Saveur Magazine</i>, Slow Food, <i>Maine Magazine</i>, and <i>Downeast Magazine</i>. As a chef in New York City, she trained under Dan Barber at Blue Hill Restaurant and was a personal assistant to Tom Colicchio of Craft Restaurants. She has worked in cooking schools and kitchens in Barcelona and Paris. In 2011, she was named one of <i>Food & Wine</i> magazine's Top 40 Under 40, Changing the Way Americans Eat. In 2013, she opened Salt Water Farm Cafe & Market in Rockport Harbor, Maine and garnered acclaim in <i>Bon Appétit</i>, <i>The New York Times</i> and <i>The Wall Street Journal</i>. Her first book, <i>Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea</i>, was published by Roost Books in 2017.
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