Books by Joshua McFadden

In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce.

There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomatoes and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. But Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's tried and true “building-in-the-skillet” method. Cooking pasta is never as simple as it seems, so he walks the reader through every step, from boiling water to marrying the noodles with the sauce. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.

In Grains for Every Season, Joshua McFadden applies his maximalist approach to flavor and texture to cooking with grains.

Recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from and how to prepare it. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.

In Six Seasons Joshua 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.

A new way to look at (and cook with) vegetables through the seasons, with 225 vegetable-centric recipes with an exciting modern sensibility from a brilliant young chef and former vegetable farmer who makes vegetables taste delicious in ways we haven't experienced before.