Several years ago, guests clamored for a book with all the delicious recipes that Annie made and served on the schooner and so At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin was published. Fast forward fourteen years and the book, sold out for several of them, have guests clamoring once again for that same book. Let’s give you what you want.
At Home, At Sea will be reprinted as a second edition with the look and feel of the Sugar & Salt series. It will have the same fabulous recipes (along with Annie’s many variations that have been created since that first printing) that made this book sell out the first time around.
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 20 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 some of Annie’s most requested recipes, including:
*A Week as Sea – An inside look at daily life on a Maine Windjammer, with a typical week of menus
*Focus on sustainable living, featuring local organic food, eco-friendly cleaning supplies and healthy meals
You can read more of Annie’s writing on her recipe and lifestyle blog – At Home & At Sea.
Pre-Order your copy of At Home, At Sea, the 2nd edition here.
“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