Free shipping on all orders $85+


Congratulations! You are now on the waiting list, please check your inbox for our confirmation email!

Register Account

Sign In

Six Seasons cookbook cover
Cookbook Interior page spread from Six Seasons
Sugar Snap Pea and New Potato Salad with Crumbled Egg and Sardines from Six Seasons
Roasted Radishes with Brown Butter Chile and Honey from Six Seasons
Pasta Carbonara with English Peas from Six Seasons
  • Load image into Gallery viewer, Six Seasons cookbook cover
  • Load image into Gallery viewer, Cookbook Interior page spread from Six Seasons
  • Load image into Gallery viewer, Sugar Snap Pea and New Potato Salad with Crumbled Egg and Sardines from Six Seasons
  • Load image into Gallery viewer, Roasted Radishes with Brown Butter Chile and Honey from Six Seasons
  • Load image into Gallery viewer, Pasta Carbonara with English Peas from Six Seasons

SIX SEASONS

Write a review
Vendor
By Joshua McFadden with Martha Holmberg
Regular price
$40.00
Sale price
$40.00
Regular price
Coming Soon
Unit price
per 
Shipping calculated at checkout.

Six Seasons is a love letter to vegetables written by Joshua McFadden, chef & owner of the popular Portland, Oregon restaurants, Tusk and Ava Gene's.
 
He brings a farmer's sensibility to the organization of the book which is broken into six harvest seasons to help you enjoy produce at its absolute peak ripeness (the abundant summer season is divided into early-summer, mid-summer, and late-summer to honor the short window of produce perfection).
 
For each season you'll be introduced to a handful of vegetables with explanations on how to shop for each type along with myriad recipes and ideas for using them. You’ll find recipes for raw preparations, cooked dishes, salads, pasta, and everything in between.
 
Vegetables are the stars of the book, with a supporting cast of amazing pantry products. McFadden's pantry, like his recipes, reflect a deep love of Italian food. You’ll see frequent use of extra-virgin olive oil, fine wine vinegar, salt-packed capers, preserved chilies, and anchovies. He'll share how to select quality products, and then give lots of recipes to use them in.
 
Photos shared with permission from Workman Publishing: Pasta Carbonara with English Peas, Roasted Radishes with Brown Butter Chile and Honey, Sugar Snap Pea and New Potato Salad with Crumbled Egg and Sardines, and an interior view of the book.

THE SIX SEASONS PANTRY

RECIPES:

  • Artichoke and Farro Salad with Salami and Herbs (p. 69)
  • Grilled Artichokes with Artichoke-Parmigiano Dip (p. 70)
  • Couscous with English Peas, Apricots, and Lamb Meatballs (p. 88)
  • Grilled Radishes with Dates, Apples and Radish Tops (p. 115)
  • Carrots, Dates, and Olives with Creme Fraiche and Frico (p. 137)
  • Many more ...
Sold out

RECIPES:

  • Caper-Raisin Vinaigrette (p. 39)
  • Pickled Vegetable Mayonnaise (p. 43)
  • Classic Salsa Verde (p. 44)
  • English Pea and Pickled Carrot Salsa Verde (p. 85)
  • Charred Scallion Salsa Verde (p. 109)
  • Grilled Summer Squash with Caper-Raisin Vinaigrette (p. 211)
  • Many more ...
Sold out

RECIPES:

  • Caper-Raisin Vinaigrette (p. 39)
  • Leeks with Anchovy and Soft-Boiled Eggs (p. 108)
  • Celery Puntarelle-Style (page 146)
  • Broccoli Rabe, Mozzarella, Anchovy, and Spicy Tomato (page 185)
  • Raw Brussels Sprouts with Lemon, Anchovy, Walnuts, and Pecorino (page 284)
  • Many more ...
Sold out

MORE ABOUT THE BOOK & AUTHOR

Books by Joshua McFadden

Six Seasons (May 2017)

Find Joshua McFadden and Martha Holmberg Online

Press & Reviews

Indexed on Eat Your Books

Add Six Seasons to your Eat Your Books bookshelf to browse and bookmark recipes, save notes and photos, and catch up with the latest cookbook news.
Learn more ↠


YOU MAY ALSO LIKE

x