A Kitchen on Goose Cove: Recipes from the Heart of Maine

by Devin Finigan, Peter Kaminsky (Primary Contributor), Erin French (Foreword)

A 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 Food + Wine’s best restaurants in 2024 and 2025.

There is an allure to Maine that captures the imagination of so 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 Food & Wine. 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 the Maine 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 The Lost Kitchen. 
 

Genres: Cookbooks

328 pages, Hardcover

Published May 19, 2026

Reviews

[Alicia Bayer]

I have a complicated relationship with Maine and because of my family’s dietary restrictions (various members are vegetarian, gluten free, dairy free and more), I wouldn’t be able to serve almost any of these recipes to them. That said, this is an excellent cookbook for those who want to cook authentic, delicious (expensive) Maine gourmet restaurant dishes.

There are beautiful photos for each recipe. No nutritional information is provided. This is definitely not a cookbook for dieters or those with heart concerns, as heavy cream and similar ingredients feature heavily. As a forager, I appreciated the inclusion of wild ingredients like ramps. Prepare to boil live lobsters, shuck oysters, and make your ingredients from scratch, obviously. A wonderful cookbook for its audience.

I read a temporary digital copy of this book for review.

[Joni]

While reading A Kitchen on Goose Cove I started writing down the recipes that I want to try, until I realized that I was writing down most of them! I grew up on the Gulf coast of Florida so I am no stranger the seafood and coastal living, but I know that it's not the same as Maine living. The beautiful pictures and descriptions in this book make me want to pack up and head north. The recipes have inspired me to expand my own cooking skills and to not be afraid to put a twist on a classic. I love how she aims to use as many local ingredients as possible like using the Black Nile barley in place of rice for the paella. I appreciate the glimpse into Maine living and cooking.
Thank you NetGalley, Artisan Books, and Devin Finigan for the ARC.