Books > Best Sellers > Literature & Fiction

Price: $23.79 ($35.00)

(as of 2018-04-28 23:13:08 PST)

You save $11.21 (32%)

Usually ships in 24 hours

Literature & Fiction

Rating: 4.7 / 5.0 (134 votes)

Released: 2017-05-02

Buying Choices

47 new from $23.79
36 used from $18.30

(as of 2018-04-28 23:13:08 PST)

Six Seasons: A New Way with Vegetables by 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

“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.
Check All OffersAdd to WishListCustomer Reviews

Book Details

Author: Joshua McFaddenPublisher: ArtisanBinding: HardcoverLanguage: EnglishPages: 384

Similar Books

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
On Vegetables: Modern Recipes for the Home Kitchen
David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient
Kachka: A Return to Russian Cooking
BraveTart: Iconic American Desserts


Become a fan of Your #1 Source for Kindle eBooks from the Amazon Kindle Store! on Facebook for the inside scoop on latest and most exclusive books.