The recipes and stories in At Home, At Sea recreate life on a Maine windjammer – a week in a different world, a different century – with homemade, old-world food cooked with fire and passion. In these pages you’ll find memories of the Age of Sail- the gleam of brass, the sound of the wind in the rigging, and the delicious smells of Maine cooking- baked bread from the woodstove, steamed lobster, hearty stews, and mouthwatering desserts – all from the galley of the Schooner J. & E. Riggin.
Chef Anne Mahle started working on windjammers as a mess cook, and quickly developed a passion for cooking. She has spent the last 15 years working and learning, graduation from mess cook to head cook on the windjammers to private chef on a Caribbean yacht. She further developed her skills as a sous chef to classically trained Swiss chef Hans Bucher and at the Culinary Institute of America. She currently owns and operates the Schooner J. & E. Riggin with her husband, Captain Jon Finger.
At Home, At Sea features over 150 recipes, including:
*A Week as Sea – An inside look at daily life on a Maine Windjammer, with a typical week of menus
*Color photographs by Riggin passengers and award-winning photographer Frank M. Chillemi
*Focus on sustainable living, featuring local organic food, eco-friendly cleaning supplies and healthy meals
208 pages; 8×9; ISBN: 0-9749706-0-3; Otabind paperback
You can read more of Annie’s writing on her recipe and lifestyle blog – At Home & At Sea.
This wonderful Maine cookbook has sold out.
“The meals she created in the Riggin’s compact galley were home-style delights…..cooked to caramelized perfection in the belly of the wood stove.”
~ Alison DaRosa, San Diego Union Tribune
“Most of the ingredients come from local Maine farms (including the co-captains’ own home garden), as well as the waters in which the J. & E. Riggin sails. On our trip we savored a slow-roasted turkey confit with hearty, earthy root vegetables and freshly baked flatbread–a beautiful meal anywhere.”
~ Annie Copps, Yankee Magazine