Six Seasons
A New Way with Vegetables
by Joshua McFadden
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Pub Date May 02 2017 | Archive Date Jul 11 2017
Artisan Books | Artisan
Description
Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more
Featured in The Strategist ’s Nonobvious Wedding Gift Guide
“Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden’s guide excels at both. These are recipes that every last relative around your holiday table would use because they’re umami-rich and can be made on a weeknight.”
—USA Today, 8 Cookbooks for People Who Don’t Know How to Cook
“If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.”
—Epicurious
“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”
—Lucky Peach
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.
Advance Praise
“Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . Of the books I cooked through this month, Six Seasons excited me the most. The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is his approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”
—Bon Appétit, 11 Spring Cookbooks You’ll Actually Cook From
“McFadden shows how seasonal produce can be 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 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
“Joshua [understands] vegetables from the perspective of both a farmer and
chef. His mouthwatering and terrific solutions . . . get the most out of
vegetables from their beginning to their last act on our plates.”
—David Chang, chef/owner of Momofuku
“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
Available Editions
| EDITION | Other Format |
| ISBN | 9781579656317 |
| PRICE | $40.00 (USD) |
| PAGES | 384 |
Featured Reviews
Diana A, Librarian
The Marvelous Site has chosen SIX SEASONS by Joshua McFadden has its MARVELOUS NONFICTION BOOK OF THE MONTH for February 2018. The book review below is a "reviewaka" based on an ancient Japanese poetry form.
Six Seasons: A New Way with Vegetables
by Joshua McFadden
with Martha Holmberg
c2017
Four Seasons Farm, Maine
puts the chef in the garden
pure veggie magic
inventive, fresh recipes
in praise of earth’s offerings
MM
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