SIX SEASONS A New Way with Vegetables
Our Price $32.00 (Regularly $40)
Each One has a Bookplate Signed by Chef Joshua McFadden
Written By Joshua McFadden, with Martha Holmberg, Published by Artisan
James Beard Award Winner 2018! 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!
The must-have cookbook from Joshua McFadden, a chef with the soul of a farmer and the palate of a visionary!
Joshua McFadden, chef and owner of the renowned trattoria Ava Gene’s, and the highly acclaimed modern Middle Eastern Tusk Restaurant, both in Portland, Oregon, is a vegetable whisperer.
After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, we met Joshua when he was managing the trailblazing Four Season Farm in coastal Maine…and it was “love at first sight” for us. He “found” our KATZ vinegars and olive oils which became important ingredients as he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. His book includes KATZ in many of his recipes, and their prominent placement throughout makes us very pleased to offer this special cookbook, each personally signed by Joshua with a note about KATZ!
It is important to support local farmers, and olive oil producers are farmers. Albert Katz is such a farmer in California and a great friend of mine; I’ve used KATZ oils and vinegars for years and they are a game changer.
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.