Six Seasons: A New Way with Vegetables

Six Seasons: A New Way with Vegetables

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

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Title:Six Seasons: A New Way with Vegetables
Author:Joshua McFadden
Rating:
Genres:Food and Drink
ISBN:Six Seasons
ISBN
Edition Language:English
Format Type:Hardcover
Number of Pages:384 pages pages

Six Seasons: A New Way with Vegetables Reviews

  • Zoe
    Jun 16, 2018
    Gorgeous cookbook with seasonally-arranged recipes focusing on in-season produce. McFadden loves fresh spices, vinegars, homemade pickles, and raves about the importance of good olive oil. Some of his cooking rules are militant and pretentious (the horror of store bought ground black p...
  • Carol
    Mar 25, 2018
    I have been perusing this cookbook for quite a while. The concept of six seasons (added are early summer and late summer) is useful and practical. The author is an experienced chef and the collaborating author is an experienced cookbook author. This book would be for someone who knows ...
  • Sarah
    May 01, 2017
    I am SO impressed! It takes something pretty extraordinary to catch my attention and catapult a cookbook to both a 5-star rating and an immediate place on my must-own list. I am picky with cookbooks; I just don't have the space to own many, so I carefully evaluate whether a new book wi...
  • Vicki
    Jul 04, 2017
    Made two recipes so far, and this book is just a pleasure to read and cook from. ...
  • Jessica
    Dec 26, 2017
    Many seasonal cookbooks divide the year into 4 seasons - spring, summer, fall, and winter. But in Six Seasons Joshua McFadden divides the year into 6 - spring, early summer, mid-summer, late summer, fall, and winter and I think this really works especially if you garden. There is a big...
  • Robin
    Nov 22, 2017
    Even before I started a Cookbook Book Club at my library in October 2016 (after hearing a great presentation about them at the RI Library Association conference in 2016), I had a category on here for cookbooks because I have made it a point over the past 7 years or so, to really look a...
  • Esther
    May 15, 2017
    Ever since reading Dan Barber's book The Third Plate I have been passionately exploring the world beyond merely eating organic. Six Seasons by Joshua McFadden is absolutely perfect for Pacific Northwest readers who want to take the next step beyond eating organically to consuming food ...
  • Leah
    Oct 30, 2018
    Vegetables, with a little meat or preserved fish for seasoning thrown in here and there, are the star of this show. My son shakes his head when he sees me reading a cookbook like a ?real book?, but the stories behind the recipes are what make a book compelling. Why this cookbook an...
  • Becky
    Apr 06, 2018
    I try to eat lots of vegetables though I don't naturally love them so I appreciate any cookbook with an imaginative approach to plant-focused cooking. But really, the five stars may have come from from this sentence alone: "And please, eat salads with your hands." Clearly, Joshua...
  • Ran
    Dec 29, 2018
    Joshua McFadden is both farmer and chef. This cookbook is a new approach to seasonality of veggies. Here are a few of the recipes that interest me: Vignole (81) Colcannon with Watercress Butter (313) Cabbage, Onion, and Farro Soup (337) Delicata Squash "Donuts" (381) Will up...
  • Aniesa
    Sep 17, 2017
    This is the kind of food I like to eat. I have many books on vegetables, but this one is a stand-out. Thus far everything I've made has been delicious and fairly easy. These dishes are full of flavor and healthful farmers market bounty. Definitely a new fave. ...
  • Wdmoor
    Sep 14, 2017
    I hate vegetables with a passion IMO one day scientists are going to discover the cure to cancer is a daily Big Mac and french fries. But I have to admit, Mr McFadden's book has almost changed my mind. It's well-written with a beautiful layout, great pictures and interesting writin...
  • Jessica Journey
    Jun 19, 2018
    A lovely, visually-stunning book that teaches you everything you need to know about vegetables. A basic premise is that it?s essential to cook seasonally (duh), as in no tomatoes in winter. McFadden splits the summer season up into three parts to make better use of abundant warm-weat...
  • Catherine Woodman
    Mar 18, 2018
    This cookbook is flat out fantastic. I can't wait to go to Portland and eat at his restaurant, and I can only hope it will be like eating a Nopi in London. I have made six things from this, the best of which is a kind of variation on a salad nicoise, where you make the Italian tuna sau...
  • Lara
    May 06, 2017
    This is a lovely book about ways to add vegetables to your diet, but this is not a vegetarian cookbook. There is a wide variety of recipes based on a deeper conception of the seasons, which includes early summer and early fall. The recipes are seasonal, and are ordered based on that or...
  • Lauren
    May 24, 2017
    I want to make everything in this book. But that will take a year and a slightly older kid in the family. Putting it on the cookbook wishlist for 2019. ...
  • DelAnne Frazee
    May 09, 2017
    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:...
  • Nelly Santanna
    Jun 13, 2018
    Loved the kindle version of the book. Expand my vegetables vision a lot ! I think I'm gonna buy the paper version ! ...
  • Debbi
    Dec 15, 2017
    I discovered this book through my CSA newsletter. The recipes are straightforward and very interesting. It is the go-to book when you can not think of one more thing to do with cabbage or brussels sprouts or...With great photos and a relaxed engaging writing style, I like the book. Its...
  • Mary
    Feb 26, 2019
    Mcfadden wrote this book to focus on seasonal cooking, hardly earth shaking today but unlike many other seasonal cooking cookbooks, McFadden emphasizes also how to use the foods in different ways through the season from raw to cooked with an emphasis on complexity in flavor and texture...
  • Juli Anna
    Jul 28, 2017
    Now this is a book that is liable to become a classic. Fresh, veggie-forward recipes that are kicky enough for a restaurant but simple enough for a home cook. Nearly all the ingredients are easily procured and inventively prepared. I love the frequent mixing of fresh produce and everyd...
  • Josh Cook
    Oct 04, 2018
    I love this book. It is so clear, concise, has lots of good techniques and tips, and, as promised, is extremely attuned to the season. The recipes are simple, with affordable ingredients that don't require a lot of extra trips to the store or a pestering sense that you'll never use tha...
  • Phyllis
    Sep 07, 2017
    I loved this book. Checked it out of the library because I'd read a few favorable reviews, and liked it so much I've bought a copy. The full-page color photos are mouthwatering, the recipes are easy to follow yet different enough to warrant another cookbook on my shelves, and the chef/...
  • Critterbee❇
    Mar 31, 2017
    Six Seasons is full of recipes showcasing the beauty of fresh produce, mainly vegetables. Joshua McFadden has such respect for the ingredients that every recipe seems well thought out, and directions are thorough and very well written. This is not a vegetarian cookbook, although the re...
  • Havers
    Sep 05, 2018
    Dies ist eine Besprechung der deutschen Ausgabe, erschienen im riva-Verlag: Joshua McFadden, Koch und Restaurantbetreiber, ist als ?Gemseflsterer? bekannt. Aufgewachsen in Wisconsin, einem landwirtschaftlich geprgten Bundesstaat der USA, gilt sein besonderes Augenmerk den ver...
  • Dominika
    Jul 08, 2018
    This is somewhat reminiscent of a Food52 post where the recipes look so exquisite but can I find this stuff in Pittsburgh or do I have to make a trip to New York City just to get some of these ingredients (ok, it's not that bad). I do really love the concept of this book, taking the "c...
  • Cat
    Aug 29, 2017
    A few of us took a look at this book after I borrowed it from my library- unanimous- we all loved the recipes! It has some really tasty veggie recipes for 6 seasons: spring, early summer, midsummer, late summer, fall and winter! I'd maybe divide fall and winter up to 2 each, but that's...
  • Joan Harper
    Nov 01, 2017
    I like the way this cookbook is set up by seasons, including the shoulder seasons of late Spring and late summer. It is not strictly a vegetarian cookbook as there are many recipes with meat, chicken and fish. But the focus is vegetables and using them only when they are in season. I t...
  • Kae Davis
    Apr 21, 2018
    This book is absolutely amazing and kind of a vegetable workhorse. It compiles seasons and the veggies that are in that season, then it gives you recipes that contain that veggie (as a main feature). This is a great book to refer to when you might have gone to the store and picked up a...
  • Milkov Srdjan
    Jan 13, 2019
    One of the best cookbooks I've seen in a long time. The recipes are organized by the seasons - not four but six - because of the bounty during the warmer months. The author, who is a chef in Portland, Oregon, presents new ways of making vegetables the center of your plate but does not ...