Download PDF Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea, by Annemarie Ahearn
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Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea, by Annemarie Ahearn
Download PDF Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea, by Annemarie Ahearn
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Review
“Just stunning. Maine is always a place that makes me feel right at home, and the dinners that Annemarie creates are truly beautiful. This book showcases her ease of planning a dinner for loved ones, and her creative menus will keep you cooking throughout the year.”—Renee Erickson, author of A Boat, a Whale, and a Walrus “A beautiful tribute to seasonal cooking, eating, and gathering around the table.”—Melissa Hamilton and Christopher Hirsheimer, authors of Canal House Cooks Every Day
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About the Author
ANNEMARIE AHEARN founded Salt Water Farm in 2009, a cooking school for home cooks on Maine's Penobscot Bay. She began her studies at Colorado College, during which time her interest in food developed while living in Aix-en-Provence, where she studied Provincial cuisine and visited the open-air markets. Later, she apprenticed in the kitchen at Le Jardin Notre Dame in Paris. While in New York, Annemarie worked in the editorial department at Saveur Magazine and wrote a biweekly food column for The L Magazine, entitled the "Downtown Chef." After attending the Institute of Culinary Education with a degree in both Culinary Arts and Culinary Management she worked for Dan Barber at Blue Hill Restaurant as personal assistant to Tom Colicchio of Craft Restaurants, and as a personal chef in New York. She also worked at the Slow Food Headquarters and before opening Salt Water Farm, she taught classes at Cook and Taste, a small, recreational cooking school in Barcelona. Before turning 30, Ahearn was named "Top 30 Under 30" in Food & Wine Magazine, "changing the way America eats." In 2013, Ahearn opened Salt Water Farm Cafe & Market in Rockport Harbor, Maine, offering locally sourced fare for breakfast, lunch, and dinner and garnered acclaim in the Wall Street Journal, The New York Times, and The Boston Globe as well as Bon Appetit,Downeast Magazine, and Maine Magazine. Ahearn is also a contributing writer forDowneast Magazine, sharing recipes from her school and regularly teaches high school students in her community cooking skills through a program she calls "Back to Basics."
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Product details
Hardcover: 240 pages
Publisher: Roost Books (May 23, 2017)
Language: English
ISBN-10: 1611803322
ISBN-13: 978-1611803327
Product Dimensions:
7.3 x 0.9 x 10.8 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
13 customer reviews
Amazon Best Sellers Rank:
#502,644 in Books (See Top 100 in Books)
Beautiful cookbook, inspiring menus, but not for a first time cook. The recipes were not carefully vetted, and so miss adding key ingredients half-way through the recipe, or omit key details concerning cooking temperatures or food preparation. If you are an experienced chef, the guidelines provide an excellent general blueprint for creating memorable dining experiences with friends. Love the concept of cooking monthly to a specific full moon theme!
The recipes in this book guide the way on a gorgeous trip through the seasons. I got the book a year ago to provide myself with "inspiration" to invite friends over for dinner more often. 12 months and 12 meals later, I couldn't be happier with my choice! We have delighted in the flavors, colors, and themes of the meals. The recipes were quite approachable for a developing cook - I can now say I have cooked homemade gnocchi, can supreme a citrus fruit, have started making my own stock, and can bake a mean flourless chocolate cake. We loved the freshness of the meals, and we loved the delicious desserts! The pictures are beautiful and the introduction lovely to read. Would definitely recommend this book to anyone looking for seasonal, local cooking inspiration.
A beautiful and interesting cookbook! I have been to 2 of Annmarie's cooking classes and they are fabulous along with the farm and scenery perched upon the rocky coast of Maine. It worth a trip so you really can enjoy what she brings to life.
Have not read it yet because it is printed in dim, gray ink.
Love the recipes but many of the ingredients will be challenging to find at my local market here in the mid-west. If I can find them in Ohio, I will likely need to go to a specialty market.
Great cookbook with monthly all-inclusive meals. We had a great time preparing the September dinner as a family and look forward to working through the rest of the year.
I was so eager to receive this book (I pre-ordered it) and eagerly read it from cover to cover. I felt that the author held me at arm's length and didn't connect with ideas or recipes.Ahearn wrote about how she always decorates the table with seasonal fruits, twigs, flowers, and vegetables, yet the first photo that shows her table set for guests doesn't have a single bit of decoration.She also said that day lilies are members of the onion family, but they are NOT. They are members of the lily family.I found other errors, but I powered through it. At the end, well, I congratulate her for persevering and writing the book, but I went from licking my chops in anticipation to feeling terribly disappointed. She certainly had a fine restaurant, beautifully decorated, in Rockport, Maine, but sadly, it closed.Noticed that the menu featured in a photo had "filed tomatoes." Took me awhile to figure out that they meant field tomatoes.
A fun book about life in Maine and it sound like a fantasy to live there.
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