Six seasons: a new way with vegetables
(Book)
Author:
Contributors:
Holmberg, Martha, author.
Published:
New York : Artisan, [2017].
Physical Desc:
397 pages : illustrations (chiefly color) ; 27 cm
Status:
North Natomas
641.564 M478 2017
Description
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.”
—Epicurious
“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.
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.”
—Epicurious
“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.
Copies
Location
Call Number
Status
McClatchy
641.564 M478 2017
Due May 4, 2024
North Natomas
641.564 M478 2017
On Shelf
Sylvan Oaks
641.564 M478 2017
In Transit
Location
Call Number
Status
Folsom Adult
641.5636 MCF 2017
In Processing
Princeton Branch Library Adult Collection
641.564 M
Due Apr 30, 2024
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Subjects
LC Subjects
Other Subjects
More Details
Format:
Book
Language:
English
ISBN:
9781579656317, 1579656315
Notes
General Note
Includes index.
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Citations
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:
14b8c78b-3c0e-ccb9-5ed9-9dbb6d9362d4
Record Information
Last Sierra Extract Time | Apr 14, 2024 07:05:41 AM |
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Last File Modification Time | Apr 14, 2024 07:07:55 AM |
Last Grouped Work Modification Time | Apr 19, 2024 02:10:42 AM |
MARC Record
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