Six Seasons: A New Way with Vegetables

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking

Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more
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"Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden's guide excels at both. These are recipes that every last relative around your holiday table would use because they're umami-rich and can be made on a weeknight."
--USA Today, 8 Cookbooks for People Who Don't Know How to Cook

"If you're finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat."
--Epicurious

"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.

Author: Joshua McFadden
Publisher: Artisan Publishers
Published: 05/02/2017
Pages: 384
Binding Type: Hardcover
Weight: 3.34lbs
Size: 10.40h x 7.90w x 1.60d
ISBN: 9781579656317


Review Citation(s):
Publishers Weekly 04/03/2017
Library Journal 04/15/2017 pg. 102
Shelf Awareness 11/28/2017

About the Author
Joshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world--helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua's first book, Six Seasons: A New Way with Vegetables, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, Grains for Every Season: Rethinking Our Way with Grains, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc.
Martha Holmberg is a food writer who has authored or co-authored nine cookbooks. Modern Sauces was a James Beard Award finalist. Six Seasons: A New Way with Vegetables, written with chef Joshua McFadden, won the James Beard Award, and Grains for Every Season, also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of Fine Cooking magazine for a decade, the food editor of The Oregonian newspaper in Portland, Oregon, and the founder of MIX magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington. Follow her on Instagram @marthaholmberg.