Six Seasons - each with its own character.
These are but a few of the many lessons taught in this beautifully photographed book..
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.
While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role.
The 225 fresh, modern, and entirely approachable recipes range from the raw to the cooked to the preserved.
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.
In each of the six seasons, McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can.
Then back to fall and winter, when life in the fields slows down.
Late summer is the lush period - the richest colours, most vibrant flavours, and sensuality.
Midsummer starts the flavour riot - more variety, more colours and textures.
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.
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.
The first vegetables of spring are all about tenderness and new growth.
Six Seasons - each with its own character
