Home at Sea: Recipes from a Maine Windjammer
Jacob Dean is a food and travel writer and psychologist based in New York.
Chef Annie Mahle is the co-captain and culinary tour de force behind the J&E Riggin, a historic schooner running off the coast of Maine. The Riggin offers a variety of multi-day cruises which we highly recommend, and this is in large part due to Chef Annie’s inventive and deeply satisfying cooking, which she makes below deck on a large, antique wood-fired iron stove. Chef Annie has also written three books detailing both her time-tested recipes and aspects of life above and below deck. For those of us not lucky enough to be able to secure a space on the ship itself, this is a glimpse into a life of wind, waves, and incredible cooking. All three books – Sugar & Salt, the Blue Book, Sugar & Salt, the Orange Book and At Home, At Sea are available for purchase online. At Home, At Sea is currently in its second printing and is a perfect place to start.
[amazon_link asins=’0974970638′ template=’ProductAd’ store=’thec0b6-20′ marketplace=’US’ link_id=’73ca174f-f7fd-11e7-8a4f-013c22a6144c’]
Jacob Dean
Jacob Dean an award-winning food and travel writer, editor, and psychologist based in New York. He is the Updates Editor at Serious Eats, and has also been a freelance columnist for The Michelin Guide; an Editor-At-Large for The Cook’s Cook; and a recipe cross-tester for Serious Eats and The New York Times. Jacob’s first article about food appeared in the New York Times when he was 18. He began writing regularly while earning his doctorate in clinical psychology, and after graduating became a full time journalist.
Courtesy photo
Read more from Jacob Dean
