Six Seasons: A New Way with Vegetables

Six Seasons: A New Way with Vegetables


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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 Appétit, 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 sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

Product Details

ISBN-13: 9781579656317
Publisher: Artisan
Publication date: 05/02/2017
Pages: 384
Sales rank: 15,910
Product dimensions: 7.70(w) x 10.40(h) x 1.50(d)

About the Author

Joshua McFadden is executive chef/owner of Portland, Oregon’s Ava Gene’s, which Bon Appétit has named a “Top 10 Best New Restaurant.” Before moving to Portland, McFadden helped define the burgeoning Brooklyn food scene when he was chef de cuisine at Franny’s; his other restaurant experience includes Momofuku, Blue Hill, and Lupa in New York and the groundbreaking raw food restaurant Roxanne’s in Larkspur, California. McFadden also spent time in Rome, cooking at Alice Waters’s project in sustainable dining at the American Academy. He kindled his love of soil, seeds, and seasons during two years as farm manager at Maine’s Four Season Farm, founded by sustainability pioneers Eliot Coleman and Barbara Damrosch. McFadden’s latest restaurant, Tusk, opened in Portland, Oregon in 2016.

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Six Seasons: A New Way with Vegetables 5 out of 5 based on 0 ratings. 1 reviews.
InspirationalAngel531 More than 1 year ago
Title: Six Season A New Way With Vegetables Authors: Joshua McFadden & Martha Holmberg Publisher: Artisan Books Published: 5-2-2017 Pages: 284 Genre: Cooking, Food & Wine Sub-Genre: Special Occasions; Vegetables; Meals ISBN: 9781579656317 ASIN: B01L83TSVE Reviewed for: NetGalley and Publisher Rating: 4.75 Stars Although I do eat meat I have always had a preference to vegetables. Six Season - A New Way with Vegetables offers a variety of new to me recipes to revive some of my old favorites. There are a number of butters in addition to a few salads and dips and sauces. Jump next to side dishes such as salad, mixed vegetables, raw vegetables, Vegetarian dishes and a few vegetable dishes with meat. Everything tasted great and was filling. There was no recipe I prepared that was not a huge success with my family. All were easy to follow. From beginning to end Six Season is a desirable cookbook for any one looking for a few new ways to use those excess summer vegetables. My rating is 4.75 out of 5 stars.