Six Seasons: A New Way with Vegetables [Hardcover]

Celebrated chef Joshua McFadden puts his culinary ingenuity on display in 225 revelatory recipes that celebrate flavor at its peak.

McFadden, chef and owner of renowned trattoria Ava Genes 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.

InSix Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasonsan 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 heatgrilling and steaming, then moving on to saut?s, pan roasts, braises, and stews.

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by theWall Street Journal, The Atlantic, Bon App?tit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more  

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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 McFaddens guide excels at both. These are recipes that every last relative around your holiday table would use because theyre umami-rich and can be made on a weeknight. USA Today, 8 Cookbooks for People Who Dont Know How to Cook

If youre finding pantry cookil–