{"product_id":"modern-country-cooking-isbn-9781611806540","title":"Modern Country Cooking","description":"\u003cb\u003e\u003cb\u003eGo 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.\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eGood 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 \u003ci\u003eFood \u0026amp; Wine Magazine\u003c\/i\u003e 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.“Annemarie Ahearn’s \u003ci\u003eModern Country Cooking\u003c\/i\u003e 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.”—\u003cb\u003e\u003ci\u003eMartha Stewart Living\u003c\/i\u003e, May 2020\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e–\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"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.\" \u003cb\u003e—Alison Roman, author of \u003ci\u003eDining In\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eModern Country Cooking\u003c\/i\u003e 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.” \u003cb\u003e—Joshua McFadden, executive chef at Ava Gene’s and author of \u003ci\u003eSix Seasons\u003c\/i\u003e \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e“Annemarie is your favorite teacher and classically trained chef rolled into one. \u003ci\u003eModern Country Cooking\u003c\/i\u003e is an inviting culinary bible for anyone and everyone who craves an expertly prepared seasonal meal.” \u003cb\u003e—Julia Sherman, author of \u003ci\u003eSalad for President\u003c\/i\u003e \u003c\/b\u003eANNEMARIE 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 \u003ci\u003eSaveur Magazine\u003c\/i\u003e, Slow Food, \u003ci\u003eMaine Magazine\u003c\/i\u003e, and \u003ci\u003eDowneast Magazine\u003c\/i\u003e. 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 \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine's \"Top 40 Under 40, Changing the Way Americans Eat.\" In 2013, she opened Salt Water Farm Cafe \u0026amp; Market in Rockport Harbor, Maine and garnered acclaim in \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e and \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e. Her first book, \u003ci\u003eFull Moon Suppers at Salt Water Farm: Recipes from Land and Sea\u003c\/i\u003e, was published by Roost Books in 2017.","brand":"Roost Books","offers":[{"title":"Default Title","offer_id":46304393658597,"sku":"NP9781611806540","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781611806540.jpg?v=1767732861","url":"https:\/\/k12savings.com\/es\/products\/modern-country-cooking-isbn-9781611806540","provider":"K12savings","version":"1.0","type":"link"}