Six Seasons: A New Way with Vegetables

A guide to cooking with vegetables through their growing seasons collects over two hundred recipes focused on peak flavor, including agrodolce ramps on grilled bread, half-steamed turnips with alla diavola butter, and tomato conserva.
A chef and “vegetable whisperer” offers 225 vegetable-centric recipes that provide a new way to view and utilize their attributes throughout their growing seasons including Farro and Tomato Salad, Carrot and Beet Slaw and Fried Farro with Pickled Carrots and Runny Eggs.
“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 PeachThe debut cookbook from Joshua McFadden, a chef with the soul of a farmer and the palate of a visionary 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, 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.