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Joshua McFadden is executive chef/owner of Portland, Oregon’s Ava Gene’s, which Bon Appétit has named a “Top 10 Best New Restaurant.” Before moving to Portland, McFadden helped define the burgeoning Brooklyn food scene when he was chef de cuisine at Franny’s; his other restaurant experience includes Momofuku, Blue Hill, and Lupa in New York and the groundbreaking raw food restaurant Roxanne’s in Larkspur, California. McFadden also spent time in Rome, cooking at Alice Waters’s project in sustainable dining at the American Academy. He kindled his love of soil, seeds, and seasons during two years as farm manager at Maine’s Four Season Farm, founded by sustainability pioneers Eliot Coleman and Barbara Damrosch. McFadden’s latest restaurant, Tusk, opened in Portland, Oregon in 2016.
Six Seasons: A New Way with Vegetables
eBook
$18.99
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ISBN-13:
9781579657789
- Publisher: Artisan
- Publication date: 05/02/2017
- Sold by: Hachette Digital, Inc.
- Format: eBook
- Pages: 352
- Sales rank: 249,964
- File size: 77 MB
- Note: This product may take a few minutes to download.
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Named a Best Cookbook to Give and Get by the Wall Street Journal and Eater
“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.
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Publishers Weekly
★ 04/03/2017McFadden (the chef at Ava Gene’s in Portland, Ore., and former chef de cuisine at Brooklyn’s Franny’s) and Holmberg (CEO of the International Association of Culinary Professionals and former editor of Fine Cooking) have created a must-have cookbook that stands out from the crowd of vegetable-centric cookbooks for its variety of recipes, each one tempting in its own way. No surprise that McFadden, a farmer and a chef at some of the country’s most innovative restaurants, would bring a clever spin to vegetables. He’s the man who made the kale salad famous, and this cookbook is filled with recipes that deserve to be as popular. There are plenty of new, equally tempting kale recipes in here, including a kale and mushroom lasagna, and kale sauce served over pappardelle. Other popular vegetables get makeovers: the cauliflower ragù is a subtle dish with layers of flavor and texture; roasted fennel is paired with sausage, apples, taleggio cheese, and almonds; and braised eggplant and lamb are dressed with yogurt, spiced green sauce, and sweet and hot peppers. McFadden devotes an entire chapter to creamy enhancements to vegetables, including pistachio butter and whipped ricotta, and also has a section on hot and cold pickling. This cookbook deserves to become a well-thumbed, vital addition to any kitchen cookbook shelf. (May)
From the Publisher
“A great book. Period. . . . Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . In fact, it’s about as close to a perfect cookbook as I have seen. What McFadden and Holmberg have achieved is no small feat: This is a book that will educate nearly everyone who picks it up, a book beginner and seasoned cooks alike will reach for repeatedly. It’s the rare book that achieves what it sets out to do, and manages to do so in a manner that is both appetizing and engaging. It is accessible without sacrificing its artistry.”—Lucky Peach “The book’s appealingly simple recipes are focused on delivering big flavor.”—The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life “Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”—Bon Appétit “Achieves the near-impossible: Recipe after recipe of restaurant-quality food that isn’t difficult to put together.”—Eater “Stellar mix-and-match recipes that highlight produce at its gorgeous peak.”—Food & Wine “Exciting flavor combinations mean this is no mere guide to vegetables but a primer on how to make them taste their exciting best.” —Fine Cooking “Downright thrilling. . . . 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. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.”—Sunset “This cookbook might put meat out of business. It’s that good. . . . A rare source of new ideas about vegetables. McFadden’s forward-looking sensibility infuses every recipe.”—Portland Monthly “Brilliant.”—Food52 “[This is] a cookbook I’ve gotten a little obsessed with. . . . The book offers inspiring treatments for vegetables that are often relegated to a boring crudité tray—if you’re looking for a new way to treat celery or cabbage, you need a copy.”—Serious Eats “Six Seasons is a beautiful book. But it’s more than a pretty face: It’s a practical primer that begs to come into the kitchen—and won’t disappoint once you get it there.”—Santa Fe New Mexican “An exuberant, engaging approach to vegetables. . . . Six Seasons is a joy. . . . [It] manages to feel comprehensive without sacrificing delight and humor.”—Portland Press Herald “The most exciting approach to home cooking I’ve seen all year. . . . Six Seasons is one of the most satisfying cookbooks I’ve purchased in years, and McFadden’s insights into seasoning are invaluable, even for an experienced home cook.”—Willamette Week “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.”—Library Journal, starred review “McFadden’s debut cookbook is an invaluable resource for all things veggie.”—Booklist, starred review “Visionary. . . . Beautifully produced.”—BookPage “Glorious.”—Atlanta Journal-Constitution “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
Library Journal
★ 04/15/2017McFadden is the executive chef-owner of Ava Gene's, a trattoria-inspired restaurant in Portland, OR. After a glowing foreword by Barbara Damrosch and Eliot Coleman (The Four Season Farm Gardener's Cookbook), who employed McFadden at their farm in coastal Maine, the author begins this cookbook with pantry and pickling guides, go-to recipes (e.g., compound butters, breads, dips, dressings, fry batter), and essential techniques that can help cooks become better at preparing seasonal and local vegetables. He follows these basics with a year's worth of recipes grouped into six "microseasons." Attractive vegetable recipes, written with Holmberg (Modern Sauces), range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. VERDICT Under McFadden's tutelage, cooks will learn how to bring out the best in every humble vegetable.