Six Seasons

A New Way with Vegetables

By Joshua McFadden

With Martha Holmberg

Published by Artisan

“The flavors are big. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.” —Bon Appétit

The debut cookbook from Joshua McFadden, a chef with the soul of a farmer and the palate of a visionary


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, 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.

$35.00 (US)

Product Details
Categories
Number of pages
384
Publication date
May 02, 2017
ISBN
9781579656317
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Meet the Authors
Joshua McFadden headshot

Joshua McFadden

More about the author
Martha Holmberg headshot

Martha Holmberg

More about the author
Review quotes
Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . Of the books I cooked through this month, Six Seasons excited me the most. The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is his approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”
Bon Appétit, 11 Spring Cookbooks You’ll Actually Cook From

“McFadden shows how seasonal produce can be downright thrilling. . . . Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.”
—Sunset
 
“This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook.”
—Dan Barber, chef/co-owner of Blue Hill
 
“Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.”
—Alice Waters, owner of Chez Panisse
 
“Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions . . . get the most out of vegetables from their beginning to their last act on our plates.”
—David Chang, chef/owner of Momofuku

“We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page. Six Seasons is a brilliant cookbook.”
—Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm