Six Seasons: A New Way with Vegetables

As an avid home cook and vegetable enthusiast, I recently delved into the culinary world presented in "Six Seasons: A New Way with Vegetables," and it has completely changed the way I approach cooking and savoring vegetables. This cookbook, written by Joshua McFadden, takes a refreshing and innovative approach to vegetable-centric cooking, divided into the six distinct seasons of the produce calendar. Each season celebrates the bounty of vegetables available during that time, inspiring me to embrace the seasonal variations and experiment with new flavors and ingredients. One of the book's strengths lies in its thoughtful organization and informative content. The author's deep understanding of vegetables shines through, as he shares insights into the unique characteristics of each vegetable and the best ways to highlight their flavors. From root vegetables in winter to tender greens in spring, the recipes are tailored to make the most of the seasonal offerings. I appreciate the simplicity and elegance of the recipes presented in "Six Seasons." While some cookbooks can be overwhelming with elaborate techniques, McFadden's approach is approachable and encourages home cooks of all skill levels to explore and enjoy the pleasures of vegetable-focused dishes. Each recipe is well-written and easy to follow, and the accompanying photographs beautifully capture the vibrant colors of the dishes. The emphasis on fresh, locally sourced ingredients resonates with my desire to create sustainable and wholesome meals. The cookbook has inspired me to visit farmers' markets and explore a wider range of vegetables, opening up a whole new world of culinary possibilities. As I worked my way through the recipes, I found myself experimenting with flavors and textures, gaining a newfound appreciation for the versatility of vegetables. The dishes are not only delicious but also nutritious, making it easier to incorporate more plant-based meals into my diet. In terms of value for money, "Six Seasons" is a treasure trove of vegetable-based culinary inspiration. Its timeless appeal and focus on seasonal cooking make it a book I will turn to year after year. The wealth of knowledge and culinary wisdom within its pages make it an invaluable addition to any home cook's collection. In conclusion, "Six Seasons: A New Way with Vegetables" is a must-have for anyone looking to elevate their vegetable cooking game and embrace the joys of seasonal produce. Joshua McFadden's approachable style, insightful guidance, and mouthwatering recipes have enriched my culinary journey, and I highly recommend this book to all vegetable lovers and aspiring chefs alike.

Finally, a book geared towards seasonal vegetables. Genius. The seasons are separated by Spring, Early Summer, Mid Summer, Late Summer, Fall and Winter. This book is so helpful to create fresh vegetable dishes when the flush of summer harvest is coming to an end. I am truly excited about this book, the layout, recipes and how much information the author offers up. McFadden is an incredible writer and I will collect all of his books. He is an inspiration!

This cookbook was a total revelation to me, and has now dictated what I plant in my own home garden. The recipes are divided not by "mains" and "sides" or even "meat" and "veg" but rather by what's in season and when. The book begins with some basics, like simple flatbreads that you can use as a base for the things that follow; easy pickles, to preserve the things you might grow too much of (I have become obsessed with pickled cherries as a result of this book), and simple compound butters to enhance easy meat and vegetable dishes. In the winter, when I'm craving anything that isn't a meat and potato, here are recipes using things I can readily find that will bring some life and brightness to a meal. From there it eased me into what to do with all of the tomatoes, zucchini, and chard I had overplanted. I'm not a great gardener, but I try--I'd never eaten a fava bean in my life (you can't find them fresh or frozen in stores where I live) and I had enjoyed every recipe I'd tried, so I grew some. I will never NOT plant favas again. The recipes are simple, beautiful, balanced, fresh, and delicious. If I had to give up all of my cookbooks but one, this is the one I would keep.

I've been cooking out of this for about a year. A lot of the recipes in this book are great, and most of them aren't too hard to make. I've gotten a lot of mileage out of this one. The salads in particular are pretty much all huge winners -- creative, delicious, and good ways to use veggies. I especially like that there are often tips at different stages for what the seasoning mix should taste like. Downsides: I'd say most of the recipes are good-or-great, but a couple (like the radish and honey one, squashed risotto) just flopped so badly I was left scratching my head. There are a lot of common veggies that aren't covered in here. Like I get that McFadden doesn't like spinach or whatever, but that doesn't stop spinach from showing up in my CSA box. I would have appreciated more recipes for stuff like red kale, mustard greens, bok choy, chard, etc.

I love this cookbook! I am a VERY novice chef. I hesitate to even associate myself with the word chef because I consider myself a waffle box level recipe follower! That said, every recipe in this book that I’ve tried to make turns out incredible. The author Josh McFadden has a way of writing the instructions that make it easy to follow and interesting to read. I have bought this cookbook for almost every person in my family And it is one of my favorite gifts to give! Not only on the recipes, fun and unique, the pictures are beautiful! I went to his restaurant in Portland a couple times just before Covid and now that I live in St. Louis, I’m trying to make these recipes more just to bring me back to some of the amazing dishes I had at his restaurant.

This book is great! Reading it makes you wanna cook and savory vegetables with the same intensity and love as the author. I find it a great reference book to day to day meals, specially to help you vary with vegetables.

De plus en plus, au fil des saisons, je vois tous les légumes présentés dans ces recettes trouver leur place sur la table du marché, et je suis attiré par ce livre pour des idées simples, nourrissantes et gourmandes. Je pense que c'est le livre parfait pour quelqu'un qui veut inclure plus de légumes dans le régime alimentaire familial. Une excellente caractéristique des recettes du livre est que j'ai souvent tout ce dont j'ai besoin pour une recette donnée sans avoir à faire des courses specials.

Lovely approach to seasonal cooking. Great photography. Beautiful recipes.

This is a unique cooking book. Although not a completely vegetarian book, the vegetables are the stars in the recipes. Each vegetable has its own chapter, organized by the seasons. The recipes are very innovative, new ways of seasoning and preparing vegetables are introduced, still most of it is not complicated food, the steps are easily explained and if you follow then, you will get delicious dishes.

I'm a private caterer and always in search of new and interesting recipes that I haven't seen countless times before. I haven't had this long but I'm already turning to it for inspiration. The structure of the book is helpful and easy to use. Not only is it divided into 6 rather than 4 seasons but within those seasons, recipes are grouped together by main ingredient making it easy to flick through and see quickly if there's anything you fancy. Whilst veg based, some of the recipes include meat. So far my favourite recipe has been the raw butternut squash salad with brown butter. Yum!