{"product_id":"a-kitchen-on-goose-cove-recipes-from-the-heart-of-maine","title":"A Kitchen on Goose Cove: Recipes from the Heart of Maine","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tDevin Finigan grew up in the Green Mountains of Vermont, learning her love of cooking from her dad who was a chef. On chance visit to Deer Isle, Maine, she decided to give up her dream of becoming an Olympic snow boarder and make her life in the picturesque Maine island. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e She founded her restaurant Aragosta in 2013, in a small oceanfront space in Stonington. Over the following six years, she developed her unique vision for modern fine dining with a pronounced Maine accent, honing her skills as stagiere in the celebrated kitchens of The French Laundry, Per Se, Blue Hill at Stone Barns, and Single Thread. In 2019, she moved her restaurant and two daughters to a stunning 22-acre forest overlooking Goose Cove. In 2024 \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e recognized Aragosta as the # 2 restaurant in America and in 2025 \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e named it the #2 Hotel for food and drink. Follow along @aragosta.maine. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tForeword by Erin French \n\u003cbr\u003e The Magic of Maine \n\u003cbr\u003e My Main Ingredients \n\u003cp\u003e\u003c\/p\u003eLobster \n\u003cbr\u003e Lobster Rolls \n\u003cbr\u003e Smoked Cream Lobster Bisque \n\u003cbr\u003e Lobster Toast \n\u003cbr\u003e Lobster Salad with Buckwheat Ployes \n\u003cbr\u003e Lobstah \u0026amp; Pastah \n\u003cbr\u003e Penobscot Paella \n\u003cbr\u003e Lobster Bake \n\u003cp\u003e\u003c\/p\u003eCrab \n\u003cbr\u003e Crab au Kevin Casserole \n\u003cbr\u003e Crab Gazpacho \n\u003cbr\u003e Crab Dumplings in Tidal Broth \n\u003cp\u003e\u003c\/p\u003eOysters \n\u003cbr\u003e Oysters with Wild Strawberry Mignonette \n\u003cbr\u003e Oysters Sugar Kelp Mignonette \n\u003cbr\u003e Grilled Oysters with Garden Vegetables and Dulse \n\u003cbr\u003e Oysters with Apple and Bacon Mignonette \n\u003cp\u003e\u003c\/p\u003eScallops \n\u003cbr\u003e Scallop Ceviche with Pickled Blueberries and Sorrel \n\u003cbr\u003e Scallops with Wild Ramp Sauce \n\u003cbr\u003e Scallops with Warm Dulse Butter \n\u003cp\u003e\u003c\/p\u003eMussels \n\u003cbr\u003e Beer Broth Mussels \n\u003cbr\u003e Mussel Chowder \n\u003cbr\u003e Mussel Salad with Saffron Aioli \n\u003cbr\u003e Mussels Swimming in Fish Broth \n\u003cp\u003e\u003c\/p\u003eClams \n\u003cbr\u003e Littleneck Fritters with Pickled Blueberry Sauce \n\u003cbr\u003e Littlenecks in Smoky Spicy Tomato Sauce with Linguine \n\u003cbr\u003e Littlenecks and Beans in Parmesan Broth \n\u003cbr\u003e Littleneck with Seaweed Oatcakes \n\u003cp\u003e\u003c\/p\u003eFish \n\u003cbr\u003e Haddock Cakes \n\u003cbr\u003e Haddock Fillets and Deer Isle Succotash \n\u003cbr\u003e Penobscot Seafood Stew \n\u003cbr\u003e Cod Poached in Fish Broth \n\u003cbr\u003e Grilled Swordfish Steaks with Summer Salsa \n\u003cbr\u003e Seared Bluefin Steaks with Tonnato Sauce \n\u003cbr\u003e Charred Caesar Salad with Smoked Bluefish \n\u003cbr\u003e Halibut and Fiddleheads \n\u003cbr\u003e Butterflied Mackerel with Beet Relish \n\u003cp\u003e\u003c\/p\u003eMeat and Poultry \n\u003cbr\u003e Tomahawk Steak with Chanterelles \n\u003cbr\u003e Duck Breast with Peach Sauce \n\u003cbr\u003e Roast Chicken with Anadama Stuffing \n\u003cbr\u003e Anadama Bread and Anadama Buns \n\u003cbr\u003e Crispy Skin Chicken Thighs \n\u003cbr\u003e Stuffed Double-Cut Pork Chops \n\u003cbr\u003e Pork Belly Sliders on Anadama Buns \n\u003cbr\u003e Coffee-Rubbed Ribs with Black Bean Sauce \n\u003cbr\u003e Braised Short Ribs and Wild Ramp Pancakes \n\u003cp\u003e\u003c\/p\u003eVegetables \n\u003cbr\u003e Ratatouille Casserole \n\u003cbr\u003e Squash Blossoms Stuffed with Crab Salad \n\u003cbr\u003e Farm Salad \n\u003cbr\u003e Tomato Galette \n\u003cbr\u003e Scorched Vegetables with Fish Caramel \n\u003cbr\u003e Sweet Corn Chowder \n\u003cbr\u003e Candy Carrots with Mole Verde \n\u003cbr\u003e Grilled Corn Salad with Blistered Tomato Vinaigrette \n\u003cbr\u003e Bacony Leek Potato Gratin \n\u003cbr\u003e Asparagus with Gorgonzola Shallot Butter \n\u003cbr\u003e Honeynut Hand Pie and Scorched Radicchio \n\u003cbr\u003e Roasted Delicata Squash with Apple Cider Glaze \n\u003cbr\u003e Pan Roasted Brussels Sprout Kimchi \n\u003cbr\u003e Beet Risotto \n\u003cbr\u003e Cream Soups for All Seasons \n\u003cbr\u003e Spring Green Pea Cream Soup \n\u003cbr\u003e Summer Red Pepper Cream Soup \n\u003cbr\u003e Autumn Honeynut Squash and Apple Cider Cream Soup \n\u003cbr\u003e Winter Celery Cream Soup \n\u003cbr\u003e Bean-Hole Baked Beans \n\u003cbr\u003e Gnocchi with Wild Mushroom Sauce \n\u003cp\u003e\u003c\/p\u003eDesserts \n\u003cbr\u003e Strawberry Shortcake with Maple-Lavender Whipped Cream \n\u003cbr\u003e Robiola Cheesecake with Charred Strawberry Sauce \n\u003cbr\u003e Peach Raspberry Upside-Down Cake \n\u003cbr\u003e Whoopie Pies \n\u003cbr\u003e Buckwheat Chocolate Chip Cookies \n\u003cbr\u003e Peanut Butter Miso Cookies \n\u003cbr\u003e Blackberry Crumble Bars \n\u003cbr\u003e Rhubarb Galette \n\u003cbr\u003e Blueberry Fool Pavlova \n\u003cbr\u003e Apple and Walnut Frangipane Tart \n\u003cbr\u003e Roasted White Chocolate Mousse \n\u003cbr\u003e Spruce Tip Granita with Fresh Berries \n\u003cbr\u003e Sake-Poached Pears \n\u003cp\u003e\u003c\/p\u003eBasics \n\u003cbr\u003e Tidal Broth \n\u003cbr\u003e Fish Broth \n\u003cbr\u003e Roasted Chicken Stock \n\u003cbr\u003e Parmesan Broth \n\u003cbr\u003e Roasted Vegetable Stock \n\u003cbr\u003e Grilled Lemon Aioli \n\u003cbr\u003e Miso Brown Butter Aioli \n\u003cbr\u003e Dill Cornichon Aioli \n\u003cbr\u003e Saffron Aioli \n\u003cbr\u003e Basic Pickle Brine \n\u003cbr\u003e Pickled Baby Beets \n\u003cbr\u003e Pickled Carrots \n\u003cbr\u003e Pickled Cauliflower \n\u003cbr\u003e Pickled Celery \n\u003cbr\u003e Pickled Cucumbers \n\u003cbr\u003e Pickled String Beans \n\u003cbr\u003e Pickled Baby Fennel \n\u003cbr\u003e Pickled Fiddleheads \n\u003cbr\u003e Pickled Garlic Scapes \n\u003cbr\u003e Pickled Peppers \n\u003cbr\u003e Pickled Daikon Radish \n\u003cbr\u003e Pickled Ramps \n\u003cbr\u003e Pickled Red Onions or Shallots \n\u003cbr\u003e Pickled Hakurei Turnips \n\u003cbr\u003e Pickled Zucchini or Summer Squash \n\u003cbr\u003e Pickled Shimeji Mushrooms \n\u003cp\u003e\u003c\/p\u003e Resources \n\u003cbr\u003e Index \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA love letter of a cookbook that captures the allure of Maine and its iconic food and bounty of ingredients, from Devin Finigan, chef-owner of Aragosta, named one of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's best restaurants in 2024 and 2025.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e There is an allure to Maine that captures the imagination of so many: it's a longing for a simpler pace of life, it's the idyllic small towns, village greens, seaside vistas, and an endless coastline. With Maine's pristine seafood and seasonal fruits, produce, and grains, Maine is also a magical place to cook. From a kitchen on a rugged coastline in Deer Isle, Maine, chef Devin Finigan uses Maine's iconic ingredients--from lobster and clams to honey and fiddleheads--to make incredible meals. Her Lobster Rolls, Scallops with Wild Ramp Sauce, Mussel Chowder, Duck Breast with Peach Sauce, Tomato Galette, and Whoopie Pies draw thousands of visitors each year who book tables months in advance to dine at her restaurant Aragosta, which was named the #2 best restaurant in the U.S. by \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. Finigan's first book captures everything about Maine that makes it the destination that 37 million people choose to visit each year. With 75 recipes for classic Maine dishes and new spins on old favorites, plus 100 gorgeous photos, this will be \n\u003ci\u003ethe \u003c\/i\u003eMaine cookbook to transport fans, foodies, and tourists alike to this unspoiled region. The foreword will be written by Erin French, chef and bestselling author of \n\u003ci\u003eThe Lost Kitchen\u003c\/i\u003e. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51496105640214,"sku":"9781648294075","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781648294075.jpg?v=1783053260","url":"https:\/\/lusper.myshopify.com\/products\/a-kitchen-on-goose-cove-recipes-from-the-heart-of-maine","provider":"Lusperbooks","version":"1.0","type":"link"}