Description
By (author) Joshua McFadden and Martha Holmberg; By (author) McFadden, Joshua; With Holmberg Martha
Short /annotation
McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can. 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.
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 flavours aren”t yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot – more variety, more colours and textures. Late summer is the lush period – the richest colours, most vibrant flavours, 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 flavour 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.
Review quote
“A great book. Period. . . . Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . In fact, it’s about as close to a perfect cookbook as I have seen. What McFadden and Holmberg have achieved is no small feat: This is a book that will educate nearly everyone who picks it up, a book beginner and seasoned cooks alike will reach for repeatedly. It’s the rare book that achieves what it sets out to do, and manages to do so in a manner that is both appetizing and engaging. It is accessible without sacrificing its artistry.”
—Lucky Peach
“The book’s appealingly simple recipes are focused on delivering big flavor.”
—The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life
“Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”
—Bon Appétit
“Achieves the near-impossible: Recipe after recipe of restaurant-quality food that isn’t difficult to put together.”
—Eater
“Stellar mix-and-match recipes that highlight produce at its gorgeous peak.”
—FoodWine
“The Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve be
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