Full Moon Suppers at Salt Water Farm

Recipes from Land and Sea
Full Moon Suppers at Salt Water Farm invites you to a series of magical, seasonal suppers where friends gather around the table to celebrate the bounty of land and sea. This menu-driven cookbook offers twelve beautifully crafted meals derived from more than one hundred sold-out dinners at Salt Water Farm, the author’s cooking school in Maine. Each supper includes a portrait of the month: its climate, its rewards, and its ritual kitchen tasks—and a menu inspired by those characteristics. A Full Moon Supper is not only a celebration of the earth and its bounty but a reward for the hard work that goes into food production. These meals pay respect to the elements, the conditions of the earth, soil, and sea, and seasonal traditions as we round the lunar cycle.
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Author Bio
Annemarie Ahearn

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 for Downeast 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.”

Details
Imprint: Roost
ISBN: 9781611803327
Publication Date: 04/24/2017
Page Count: 240
Size: 7 x 10.5
Praise

"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

Reader Reviews