من تصميم Joshua McFadden
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
Featured in The Strategist ’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-rich 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.”
—Epicurious
“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.
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
Featured in The Strategist ’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-rich 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.”
—Epicurious
“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.
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Starred review from April 3, 2017
McFadden (the chef at Ava Gene’s in Portland, Ore., and former chef de cuisine at Brooklyn’s Franny’s) and Holmberg (CEO of the International Association of Culinary Professionals and former editor of Fine Cooking) have created a must-have cookbook that stands out from the crowd of vegetable-centric cookbooks for its variety of recipes, each one tempting in its own way. No surprise that McFadden, a farmer and a chef at some of the country’s most innovative restaurants, would bring a clever spin to vegetables. He’s the man who made the kale salad famous, and this cookbook is filled with recipes that deserve to be as popular. There are plenty of new, equally tempting kale recipes in here, including a kale and mushroom lasagna, and kale sauce served over pappardelle. Other popular vegetables get makeovers: the cauliflower ragù is a subtle dish with layers of flavor and texture; roasted fennel is paired with sausage, apples, taleggio cheese, and almonds; and braised eggplant and lamb are dressed with yogurt, spiced green sauce, and sweet and hot peppers. McFadden devotes an entire chapter to creamy enhancements to vegetables, including pistachio butter and whipped ricotta, and also has a section on hot and cold pickling. This cookbook deserves to become a well-thumbed, vital addition to any kitchen cookbook shelf. -
Starred review from April 15, 2017
McFadden is the executive chef-owner of Ava Gene's, a trattoria-inspired restaurant in Portland, OR. After a glowing foreword by Barbara Damrosch and Eliot Coleman (The Four Season Farm Gardener's Cookbook), who employed McFadden at their farm in coastal Maine, the author begins this cookbook with pantry and pickling guides, go-to recipes (e.g., compound butters, breads, dips, dressings, fry batter), and essential techniques that can help cooks become better at preparing seasonal and local vegetables. He follows these basics with a year's worth of recipes grouped into six "microseasons." Attractive vegetable recipes, written with Holmberg (Modern Sauces), range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. VERDICT Under McFadden's tutelage, cooks will learn how to bring out the best in every humble vegetable.
Copyright 2017 Library Journal, LLC Used with permission.
