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By
Joshua McFadden and
Martha Holmberg (CON)
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Bibliographic Detail
Publisher
Artisan
Publication date
May 2, 2017
Pages
384
Binding
Hardcover
ISBN-13
9781579656317
ISBN-10
1579656315
Dimensions
1.50 by 8 by 10.50 in.
Original list price
$35.00
Amazon.com says people who bought this book also bought:
Vegetables Unleashed: A Cookbook | Ruffage: A Practical Guide to Vegetables | Season: Big Flavors, Beautiful Food | Foundations of Flavor: The Noma Guide to Fermentation: Including step-by-step information on making and cooking with: koji, kombuchas, shoyus, misos, ... and black fruits and vegetables | On Vegetables: Modern Recipes for the Home Kitchen | Dining In: Highly Cookable Recipes | Plenty
Vegetables Unleashed: A Cookbook | Ruffage: A Practical Guide to Vegetables | Season: Big Flavors, Beautiful Food | Foundations of Flavor: The Noma Guide to Fermentation: Including step-by-step information on making and cooking with: koji, kombuchas, shoyus, misos, ... and black fruits and vegetables | On Vegetables: Modern Recipes for the Home Kitchen | Dining In: Highly Cookable Recipes | Plenty
Summaries and Reviews
Amazon.com description: Product Description:
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking
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
“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.
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
“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.
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