Six Seasons : A New Way with Vegetables
by Joshua McFadden and Martha Holmberg

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.

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More About Six Seasons by Joshua McFadden; Martha Holmberg
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 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 saut s, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

  • ISBN-13: 9781579656317
  • ISBN-10: 1579656315
  • Publisher: Artisan Publishers
  • Publish Date: May 2017
  • Page Count: 384
  • Dimensions: 10.4 x 7.9 x 1.5 inches
  • Shipping Weight: 3.26 pounds

Related Categories

Books > Cooking > Individual Chefs & Restaurants
Books > Cooking > Specific Ingredients - Vegetables
Books > Cooking > Courses & Dishes - General

BookPage Reviews

Cooking: Fabulous fusion

The Palomar restaurant in London’s Soho, named the best place to eat in Britain by GQ and Tatler magazines in 2015, serves up a unique blend of dishes influenced by Northern Africa, the Levant and Southern Europe, with a smattering of Ashkenazi treasures. The restaurant’s creative director, Layo Paskin, and chef, Jerusalem-born Tomer Amedi, have collected some of the restaurant’s recipes in The Palomar Cookbook: Modern Israeli Cuisine. Despite its subtitle, this isn’t a Jewish cookbook, per se. Paskin and Amedi’s restaurant and cookbook are a celebration of many marvelous traditions, mixing in contemporary riffs on traditional dishes like Pork Belly with Ras el Hanout, Dried Fruit & Israeli Couscous and Labneh Kreplach Tortellini. You’ll find a vibrant Yemeni chili and cilantro paste, Moroccan Oysters with Harissa and an extra-mellow Hand-Chopped Chicken Liver, along with Tahini Ice Cream with Fig Brûlée. These recipes are fun, inspiring and daringly doable.

Joshua McFadden has “the soul of a farmer” and the instincts of a fine, inventive chef, tempered with an understanding of a home cook’s constraints. Employing McFadden’s visionary approach to vegetables, readers will learn how to produce perfectly seasoned seasonal produce. To keep you in sync with the nuances of the growing cycle, he divides the year into more than four seasons so you can “cherish” each vegetable at its very best. Summer, with all its glorious abundance, has three sections, hence the title of his beautifully produced debut cookbook, Six Seasons: A New Way with Vegetables. It’s spring now, the perfect time to put mounds of raw, lightly dressed English peas on cheese-topped toast. Early summer stars tender, grated beets with pistachio butter, followed by a midsummer’s bounty of Pan-Steamed Broccoli and Fried Stuffed Zucchini Flowers and late summer’s Sautéed Corn and Tomato Conserva. Fall features Brussels sprouts, raw or in an elegant gratin, and winter brings us earthy, mellow veggies touched with sweetness. Then we can start all over again.

Armchair eating is as pleasurable as armchair traveling. And when you have a gorgeously illustrated guide to your culinary destination that allows you to recreate some of the sumptuous dishes detailed, that armchair might end up at the dinner table. But, even if you could take a magic carpet to London, you might not get a table at the sizzling-hot restaurant Chiltern Firehouse. No worries. We now have the transporting, tantalizing Chiltern Firehouse: The Cookbook by famed chef Nuno Mendes and revered hotelier André Balazs. You can linger over these 101 recipes or try your hand at sweet, savory, spicy Crab Doughnuts, revelatory Ibérico Pork with Chard Miso and Zucchini, Turbot with Seaweed Hollandaise or Truffled Eggs. Don’t forget to start with one of their mixologist’s more than memorable potions, like a Black Cherry Manhattan or a Firehouse Sazerac, and end with a show-stopping Frozen Apple Panna Cotta.

This article was originally published in the May 2017 issue of BookPage. Download the entire issue for the Kindle or Nook.

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