Six Seasons: A New Way with Vegetables by McFadden, Joshua [Hardback]

by Joshua McFadden

$58 · Offered by eBay · No longer available

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

• Publisher: Artisan
• Year: 2017
• Binding: Hardcover
• ISBN: 9781579656317
• Condition: Fine

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