num_pages: 384
description: The debut cookbook from Joshua McFadden a chef with the soul of a farmer and the palate of a visionaryJoshua McFadden chef and owner of renowned trattoria Ava Genes 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 McFadden channels both farmer and chef highlighting the evolving attributes of vegetables throughout their growing seasonsan 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 heatgrilling and steaming then moving on to sauts pan roasts braises and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
language: English
title: Six Seasons: A New Way with Vegetables
publisher: Artisan