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We are humbled to be recommended in Chef Joshua McFadden's new nationally acclaimed cookbook, "Six Seasons: A New Way with Vegetables." It's sold thousands of copies and for good reason.
Joshua McFadden is the chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon. 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 seasons. 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.
It's being applauded by both nationally recognized chefs and home cooks.
“Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.” —Alice Waters, owner of Chez Panisse
“Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions get the most out of vegetables from their beginning to their last act on our plates.” —David Chang, chef/owner of Momofuku
“Six Seasons: A New Way with Vegetables is poised to join the veggie canon. Of the books I cooked through this month, Six Seasons excited me the most. The flavors are big. They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is his approach to seasoning. Trust me: Read this book and you’ll never look at cabbage the same way again.” —Bon Appétit, 11 Spring Cookbooks You’ll Actually Cook From
