Six Seasons: A New Way with Vegetables

Six Seasons: A New Way with Vegetables

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Joshua McFadden, chef and owner of renowned trattoria Ava Gene's in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.

In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons--an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat--grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

 


DETAILS

  • Written by Joshua McFadden with Martha Holmburg.
  • Published by Artisans Publishers, May 2, 2017.
  • 1.6" H x 10.4" L x 7.9" W (3.25 lbs) 384 pages

 

 

PRAISE FOR SIX SEASONS: A WAY WITH VEGETABLES

 

"The book's appealingly simple recipes are focused on delivering big flavor."
--The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life

" Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They're also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden's] approach to seasoning. . . . Trust me: Read this book and you'll never look at cabbage the same way again."
--Bon Appétit

"Exciting flavor combinations mean this is no mere guide to vegetables but a primer on how to make them taste their exciting best."
-- Fine Cooking

"Downright thrilling. . . . Divided into six seasons rather than the traditional four--a more accurate reflection of what's happening in the fields--the book encourages readers to embrace what he calls 'the joyful ride of eating with the seasons. . . .' On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables."
--Sunset

"This cookbook might put meat out of business. It's that good. . . . A rare source of new ideas about vegetables. McFadden's forward-looking sensibility infuses every recipe."
--Portland Monthly

"The most exciting approach to home cooking I've seen all year. . . . Six Seasons is one of the most satisfying cookbooks I've purchased in years, and McFadden's insights into seasoning are invaluable, even for an experienced home cook."
--Willamette Week 

"Essential techniques that can help cooks become better at preparing seasonal and local vegetables. . . . Attractive vegetable recipes range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. Under McFadden's tutelage, cooks will learn how to bring out the best in every humble vegetable."
--Library Journal , starred review 

"This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook."
--Dan Barber, chef/co-owner of Blue Hill

"Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land."
--Alice Waters, owner of Chez Panisse

"We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page. Six Seasons is a brilliant cookbook."
--Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm