Modern Country Cooking

“Annemarie Ahearn’s Modern Country Cooking 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.”—Martha Stewart Living, May 2020“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.”–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

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 Saveur Magazine, Slow Food, Maine Magazine, and Downeast Magazine. 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 Food & Wine 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 Bon Appetit, The New York Times and The Wall Street Journal. Her first book, Full Moon Suppers at Salt Water Farm- Recipes from Land and Sea, was published by Roost Books in 2017.

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