Join author Kathy Gunst as she discusses her latest cookbook, Notes from a Maine Kitchen, and shares thoughts on food, writing, and cooking. Listen to Kathy’s stories about a year spent cooking, gardening, writing, and foraging through Maine – from hunting for wild mushrooms, ice fishing for smelts, lobstering, to canning, cooking with kids and the meaning of holiday meals. Kathy will highlight the best of late summer-early fall with her new recipes.
Notes from a Maine Kitchen follows the seasons and is devoted to eating locally and in season. The chapters are organized by month giving full attention to the foods that are in season in New England during that month: “It is really my love letter to Maine — full of stories about food, foraging, shopping, cooking, gardening and family!”
Kathy Gunst of South Berwick, Maine, is the IACP-Award nominated author of fourteen cookbooks. She is also the “Resident Chef” for WBUR’s Here & Now, heard on more than 170 public radio stations nationwide, and has received two James Beard Award nominations for her radio work. A cooked and food writing teacher, Gunst has also contributed to many publications, including Bon Appetit, the New York Times, Food & Wine, and more.
This program is free and open to the public. Please arrive early as space is limited.
For more information: www.ryepubliclibrary.org