Six Seasons - A New Way with Vegetables
By Joshua McFadden

Winner, James Beard Award for Best Book in Vegetable-Focused CookingNamed a Best Cookbook of the Year by theand Wall Street Journal,and The Atlantic,and Bon Appetit,and Food Network Magazine,and Every Day with Rachael Ray,and USA Today,and Seattle Times,and Milwaukee Journal-Sentinel,and Library Journal, Eater, and moreand Featured inand The Strategistand '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-richand 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. -Epicuriousand “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasonsand is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly. -Lucky PeachJoshua 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.Inand 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 sautes, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.