Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a 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 “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.

Six Seasons: A New Way with Vegetables

Cookbooks, Food & Wine

McFadden, Joshua

Cooking by Ingredient

Artisan

"A gift to readers . . . For McFadden, flavor comes first." --Booklist, STARRED REVIEW Joshua McFadden's first book, the&nbsp;James Beard Award-winning and perennially bestselling&nbsp;Six Seasons,&nbsp;transformed the way we cook with vegetables. Now he's back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads--and even desserts.&nbsp;McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables.&nbsp;Grains for Every Season&nbsp;will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. &nbsp; The book's 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author--the multi-award-winning chef/owner of Ava Gene's in Portland--can't live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.&nbsp; &nbsp; McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter-Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones.&nbsp;He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls.&nbsp;Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be. &nbsp;

Grains for Every Season: Rethinking Our Way with Grains

Holmberg, Martha

Seis estaciones: La nueva cocina con vegetales

Neo Person

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