McFadden’s first cookbook does the same. Divided into six seasons rather than the traditional four–a more accurate reflection of what’s happening in the fields–the book encourages readers to embrace what he calls “the joyful ride of eating with the seasons.”
And there may be no better time to do that than spring. While McFadden takes a minimal approach to the early harvest–serving many vegetables with little more than a light dressing, salt, and pepper–his recipes get more complex as the weeks go on, from radishes roasted with brown butter, chile, and honey, to fava beans tossed with pecorino and salami.
But the takeaway for home cooks is broader than a single recipe–on page after page–McFadden presents a deliciously enlightening way of cooking with vegetables.
–Elaine Johnson / Sunset Magazine
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.
Six Seasons Press
“A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks. This cookbook deserves to become a well-thumbed, vital addition to any kitchen.”
—Publishers Weekly, starred review
“Essential techniques that can help cooks become better at preparing seasonal and local vegetables. . . . Attractive vegetable recipes range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. Under McFadden’s tutelage, cooks will learn how to bring out the best in every humble vegetable.”
“Six Seasons: A New Way with Vegetables is poised to join the veggie canon. Of the books I cooked through this month, Six Seasons excited me the most. The flavors are big. They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is his approach to seasoning. Trust me: Read this book and you’ll never look at cabbage the same way again.”
—Bon Appétit, 11 Spring Cookbooks You’ll Actually Cook From
“This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook.”
—Dan Barber, chef/co-owner of Blue Hill
“Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.”
—Alice Waters, owner of Chez Panisse
“Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions get the most out of vegetables from their beginning to their last act on our plates.”
—David Chang, chef/owner of Momofuku
“We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page. Six Seasons is a brilliant cookbook.”
—Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm