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An off-white cookbook with delicate illustrations of beets, onions, mushrooms, green beans and celery. A half-book size removable sleeve is over the book, showing a colorful salad and James Beard Award Winner stamp.
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Six Seasons: A New Way with Vegetables

$40

A book that proves with each of its 225 recipes that ripe, seasonal ingredients makes better cooks.


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Design

You’ll find other cookbooks that are structured around the seasons but this is the one that we return to, year after year. You’ll find autumn, winter and spring—and summer, “where the action is,” comes in three waves, much like the offerings in shops and farmers markets. McFadden hopes readers find these recipes, made using what he calls mostly quite ordinary ingredients and methods, “delicious, even revelatory…but never fussy.”

Details

  • The cookbook that’s also a calendar and a shopping list
  • 2018 James Beard Award Winner for Vegetable-Focused Cooking
  • 7.9” x 1.6” x 10.4”
  • Hardcover, 384 pages
Chef Joshua McFadden in his element: the kitchen. The Portland-based chef is wearing a denim button down, a navy rolled up beanie, and is smiling while grating parmesan cheese.

About The Author

Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene’s, Cicoria, and Tusk restaurants. He’s also published Grains for Every Season. The book was co-written by Martha Holmberg, a cookbook author who has also served as editor in chief of Fine Cooking magazine and food editor of The Oregonian newspaper.

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