Six Seasons : A New Way With Vegetables

Six Seasons : A New Way With Vegetables

eBook - 2017
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Workman Press.
Six seasons--each with its own character. The first vegetables of spring are all about tenderness and new growth. We’ve been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need . . . a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit--the flavors aren’t yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavor riot--more variety, more colors and textures.  Late summer is the lush period--the richest colors, most vibrant flavors, and sensuality. Then back to fall and winter, when life in the fields slows down.

In each of the six seasons, McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can. Vegetables appear not only in their prime seasons but also in multiple seasons, because how you handle, say, a young spring carrot bears no relationship to what you do to storage carrots in winter.
 
McFadden’s intuitive feel for the way seasons affect flavor translates into recipes that coax out the best of each ingredient. The 225 fresh, modern, and entirely approachable recipes range from the raw to the cooked to the preserved. While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role. All have that great vibrancy made possible by McFadden’s keen sense with seasoning, and his ability to get to deep and rich without the use of unnecessary fats. These are but a few of the many lessons taught in this beautifully photographed book.

Named a Best Cookbook to Give and Get by the Wall Street Journal and Eater

“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.


Publisher: Artisan,, 2017
ISBN: 9781579657789
1579657788
Characteristics: 1 online resource
Additional Contributors: Baker & Taylor Axis 360
Alternative Title: Axis 360 eBooks

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LauraMcShaneCLE
Aug 26, 2017

Get ready for fall harvest meal planning with this beautifully illustrated cookbook!

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