A simple time. A simpler life. And simply wonderful food. 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 breads from the woodstove, steamed lobster, hearty stews, and mouthwatering desserts -- all from the galley of the Schooner J&E Riggin. Chef Anne Mahle started as a mess cook on one of the windjammers and quickly developed a passion for cooking. She has spend the last 15 years working and learning, graduating from mess cook to head cook on the windjammers to private chef on a Caribbean yacht. She further developed her skills as sous chef to classically trained Swiss chef Hans Bucher and at The Culinary Institute of America. She currently owns and operates the J&E Riggin with her husband, Captain Jon Finger. At Home, At Sea features: * Over 150 recipes, including
-Lobster and Sundried Tomato Fettuccini

-Cinnamon Roasted Sweet Potatoes

-Curried Lamb and Lentil Stew

-Whole Wheat Walnut Bread * A Week at Sea -- An inside look at daily life on a Maine Windjammer * Color photographs by award-winning photographer Frank Chillemi * Icons indicating low-fat, low-carbohydrate, and vegetarian recipes * Focus on sustainable living, featuring local organic foods, eco-friendly cleaning supplies, and composting at sea