The debut cookbook from Joshua McFadden, a chef with the soul of a farmer and the palate of a visionary.
His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak..
As weeks progress, McFadden turns up the heat - grilling and steaming, then moving on to sautes, pan roasts, braises, and stews.
Each chapter begins with recipes featuring raw Vegetables at the start of their season.
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.
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.
Joshua McFadden, chef and owner of renowned trattoria Ava Gene\'s in Portland, Oregon, is a vegetable whisperer.
The debut cookbook from Joshua McFadden, a chef with the soul of a farmer and the palate of a visionary
