Six Seasons: A New Way With Vegetables
  • Six Seasons: A New Way With Vegetables
  • Six Seasons: A New Way With Vegetables
  • Six Seasons: A New Way With Vegetables
  • Six Seasons: A New Way With Vegetables
  • Six Seasons: A New Way With Vegetables
  • Six Seasons: A New Way With Vegetables
ISBN: 1579656315
EAN13: 9781579656317
Language: English
Release Date: May 2, 2017
Pages: 384
Dimensions: 1.42" H x 10.39" L x 7.6" W
Weight: 1.74 lbs.
Format: Hardcover
Select Format Format: Hardcover Select Conditions Condition: Good


Format: Hardcover

Condition: Good

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Book Overview

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 App tit, 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 Read More chevron_right

Frequently Asked Questions About Six Seasons: A New Way With Vegetables

Book Reviews (13)

  |   13  reviews
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This is a MUST have for any collection
Really inventive
   Beautiful Cookbook, wonderful recipes.
There are some delicious veggie recipes in this book. You can substitute exotic ingredients. Don't use too much olive oil if you make smashed potatoes.
The best cookbook I have owned. The book focuses on eating foods that are in season. Tomatoes should not be eaten in the winter. Buy whats in season at the farmers market. I love the vegetable focused recipes because nobody eats enough vegetables. The recipes are very easy to make and only take a few minutes to make. Almost all the recipes in the book have pictures in them.
   The best cookbook
One of the best cook books I own. There are many great recipes and information. Will be on my favorites list forever.
   Highly recommend this recipe book
I wanted a hard copy of this because I loved it so much. The book is exceptional. My kitchen shelf has a nice quality recipe book on it.
   My most useful cookbook
It's better to know the nutrition of the food before you buy it. The clarity, depth, and coherence of this cookbook is unparalleled. My wife and I share a weekly meal plan. I will give this to others. What a gem!
   Six Seasons: A New Way with Vegetables
Every self-proclaimed cook should have this book on their shelf. It's a great reference tool for vegetables as well as a source for great cooking. I love this book. Great photos and informative! I looked at the cover to see what was in it.
   Great Recipes
Fantastic recipes. It is beautifully illustrated. There are clear ingredient lists. Several of the dishes were a hit. The local ingredients in the Pacific Northwest make me happy.
   Did anyone test these recipes? Or proofread the book?
Great ideas but the recipes I've tried don't work as written. The timing is off, the proportions are often wrong, and the recipes reference other recipes. He has some great ideas, and this cookbook has given me new ones. When something sounds like it won't work, trust your instincts and use your common sense.
   Love it.
I am always looking for seasonal recipes when I am a member of the CSA. I've tried a dozen recipes so far and love them. Most ingredients are very common. When I want to try a new recipe, I usually have all the ingredients.