We look forward to seeing you on your next visit to the library. Find a location near you.

Six seasons: a new way with vegetables

Book Cover
Your Rating: 0 stars
Star rating for

Average user rating: 3.8 stars
User ratings:
5 star
4 star
3 star
2 star
1 star
New York : Artisan, [2017].
Physical Desc:
397 pages : illustrations (chiefly color) ; 27 cm
Elk Grove
641.564 M478 2017


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

  Featured in The Strategist ’s Nonobvious Wedding Gift Guide
“Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden’s guide excels at both. These are recipes that every last relative around your holiday table would use because they’re umami-rich and can be made on a weeknight.”
USA Today, 8 Cookbooks for People Who Don’t Know How to Cook

“If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.”
“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.

Also in This Series


Call Number
641.564 M478 2017
Due Jul 27, 2024
Belle Cooledge
641.564 M478 2017
Due Jul 26, 2024
Elk Grove
641.564 M478 2017
On Shelf
Call Number
Folsom Adult
641.5636 MCF 2017
Due Jul 30, 2024
Princeton Branch Library Adult Collection
641.564 M
On Shelf

More Like This

Other Editions and Formats

More Copies In LINK+

Loading LINK+ Copies...


Other Subjects

More Details

9781579656317, 1579656315


General Note
Includes index.

Reviews from GoodReads

Loading GoodReads Reviews.


APA Citation (style guide)

McFadden, J., & Holmberg, M. (2017). Six seasons: a new way with vegetables. New York, Artisan.

Chicago / Turabian - Author Date Citation (style guide)

McFadden, Joshua and Martha, Holmberg. 2017. Six Seasons: A New Way With Vegetables. New York, Artisan.

Chicago / Turabian - Humanities Citation (style guide)

McFadden, Joshua and Martha, Holmberg, Six Seasons: A New Way With Vegetables. New York, Artisan, 2017.

MLA Citation (style guide)

McFadden, Joshua, and Martha Holmberg. Six Seasons: A New Way With Vegetables. New York, Artisan, 2017.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

Staff View

Grouped Work ID:
Go To Grouped Work

Record Information

Last Sierra Extract TimeJul 09, 2024 11:39:56 AM
Last File Modification TimeJul 09, 2024 11:49:16 AM
Last Grouped Work Modification TimeJul 13, 2024 02:11:01 AM

MARC Record

LEADER01513nam 2200385Ii 4500
008170426s2017    nyua          001 0 eng  
010 |a 2016038070
020 |a 9781579656317
020 |a 1579656315
040 |a PNX |b eng |e rda |c PNX |d PNX
049 |a JRSA
05000 |a TX714 |b .M3826 2017
08200 |a 641.5/64 |2 23
099 |a 641.564 M478 2017
1001 |a McFadden, Joshua, |e author.
24510 |a Six seasons : |b a new way with vegetables / |c Joshua McFadden with Martha Holmberg ; foreword by Barbara Damrosch and Eliot Coleman.
2641 |a New York : |b Artisan, |c [2017]
300 |a 397 pages : |b illustrations (chiefly color) ; |c 27 cm
336 |a text |b txt |2 rdacontent
337 |a unmediated |b n |2 rdamedia
338 |a volume |b nc |2 rdacarrier
500 |a Includes index.
6500 |a Seasonal cooking.
6557 |a Cookbooks. |2 lcgft
7001 |a Holmberg, Martha, |e author.
907 |a .b24861972
945 |y .i75943542 |i 33029102642758 |l elkag |s - |k  |u 41 |x 1 |w 0 |v 36 |t 3 |z 05-11-17 |o -
945 |y .i7836291x |i 33029105377543 |l ardag |s - |k 07-27-24 |u 33 |x 7 |w 0 |v 31 |t 3 |z 06-01-18 |o -
945 |y .i78511720 |i 33029105390314 |l cooag |s - |k 07-26-24 |u 30 |x 6 |w 1 |v 53 |t 3 |z 06-12-18 |o -
945 |y .i81651776 |i 30738001697647 |l pria |s - |k  |u 13 |x 2 |w 0 |v 13 |t 3 |z 08-08-19 |o l |a 641.564 M
945 |y .i87969518 |i 36796022485040 |l fola |s - |k 07-30-24 |u 11 |x 4 |w 0 |v 9 |t 3 |z 11-03-22 |o l |a 641.5636 MCF 2017
998 |e - |d a  |f eng |a ard |a coo |a elk |a fol |a pri