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Six Seasons: A New Way with Vegetables
$58.00

Six Seasons: A New Way with Vegetables

By Joshua McFadden
384 pages
Hardcover
May 2017

 Winner, James Beard Award for Best Book in Vegetable-Focused Cooking

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.

“The book’s appealingly simple recipes are focused on delivering big flavor.”
The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life

Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”
Bon Appétit

 “Achieves the near-impossible: Recipe after recipe of restaurant-quality food that isn’t difficult to put together.”
—Eater

“Stellar mix-and-match recipes that highlight produce at its gorgeous peak.”
—Food & Wine

“Enduringly rewarding. I am utterly consumed with Six Seasons and feel I could cook from it every day without tiring.”
—Nigella Lawson

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