Six Seasons: A New Way with Vegetables

Six Seasons: A New Way with Vegetables

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 AppÃ©tit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more

â€œNever 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.â€
â€”Lucky Peach

Joshua McFadden, chef and owner of renowned trattoria Ava Geneâ€™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 seasonsâ€”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 heatâ€”grilling and steaming, then moving on to sautÃ©s, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Country USA
Manufacturer Artisan
Binding Kindle Edition
ReleaseDate 2017-05-02
Format Kindle eBook

Country	USA
Manufacturer	Artisan
Binding	Kindle Edition
ReleaseDate	2017-05-02
Format	Kindle eBook

Six Seasons: A New Way with Vegetables

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