Modern Country Cooking
The fundamentals of good cooking are really quite simple: it’s all about instinct, resourcefulness, and good, quality ingredients. Annemarie Ahearn, who has been teaching at her cooking school, Salt Water Farm, in Lincolnville, Maine, for over a decade, believes that developing these essential skills can lead to a greater sense of confidence and fulfillment in the kitchen. Her credo:
Cook with local, seasonal foods to better connect with the earth and the nutrition it provides.
Be familiar with a range of cooking techniques so you can develop flexibility and intuition in the kitchen.
Master age-old culinary skills that will serve you your whole lifetime—like cooking in cast iron, sharpening knives, and using a mortar and pestle.
Set against the backdrop of the author’s mystical New England locale, cooks of all backgrounds will enjoy learning how to make over 75 tried-and-true seasonal recipes in this book—like Farro, Asparagus, and Arugula Salad; Spicy Lobster Pasta; Apple Cider Braised Chicken; Rhubarb and Rye Cake; and a Bourbon, Italian Lemonade, Bitters, and Champagne cocktail.