Discover Delicious Plant-Based Recipes with Six Seasons: A New Way with Vegetables

James V Tanzola: Simple easy recipes!

United States on Sep 07, 2023

Corey Laase: There is some amazing recipes and super awesome info in this book!

United States on Aug 30, 2023

Kate: The cookbook is substantial and has tons of interesting recipes. It is also beautifully illustrated. So much more than I expected. Love it!

United States on Aug 11, 2023

Amazon Customer: 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...

United States on Jul 25, 2023

Jean Brown: Very surprised the recipes are not in metric.
Also, American names for vegetables such as Celery root instead of Celeriac, Rutabaga for Turnips, Collard greens for spring greens, kale or cabbage, etc.
Luckily there are plenty of pictures with each recipe.

United Kingdom on Jan 10, 2023

Trevor: I went to Joshua McFadden's restaurant when we were in Portland and had his "Kale Salad that started it all". Let me tell you....it was one of the best salads I've ever had....and I don't like kale! After we ate dinner, we went back to our Air BNB and I immediately looked up this book and bought it. I'm a meat eater by nature but this cookbook is a must have on any cooks bookshelf. It has a ton of different recipes that have meat or pasta as an ingredient so don't think it's a vegetarian cookbook. To be honest, this cookbook is one of my favourites.

Canada on Jan 09, 2021

Pipernella: Joshua MacFadden’s cookbook on vegetables is not vegan nor really vegetarian. But it’s the best book on how to approach vegetables to make them into culinary delights. The book starts with basic pantry stocks, butters and sauces. Right there alone, the book is a keeper. Then the book goes on to start each section with a description On a vegetable that comes into harvest that season. Then he gives you recipes that appear deceptively easy.
Once you make even one dish, you can’t believe vegetables can be that good and wished that your mom and dad had this cookbook so you didn’t grow up with overcooked turnips and Brussels sprouts.

Make this book part of your repertoire today.

Canada on Sep 15, 2020

Claudio: Il libro di McFadden è stato pubblicato nel 2017, ma a mio parere rimane ancora per tutto il 2018 uno dei migliori sull'uso dei vegetali in cucina; un uso privo di paraocchi e di limitazioni, per nulla talebano riguardo l'introduzione o l'accompagnamento delle proteine animali, dei latticini e dei farinacei proprio grazie alla versatilità di ognuna delle 225 ricette che lo compongono.
Due cose soprattutto mi preme sottolineare: esteticamente è un libro moderno, colorato ma razionale, complesso ma domestico, piacevole al tatto a partire dalla copertina con i disegni incisi, e con fotografie che mettono in chiaro l'intenzione stessa del cuoco (piatti rustici ma eleganti, ricchi di sfumature, insomma niente righello e pinzette, niente scenografia priva di sostanza).
Il secondo punto è la qualità delle ricette e dei rimandi, le sponde culturali: molto, tantissimo mediterraneo, molta Italia, qualcosa di francese e qualcosa di asiatico (nelle salse e negli acidi, soprattutto).
Le stagioni nel libro sono 6 perché McFadden decide di dividere la complessità della produzione estiva del Maine costiero in tre parti, e questo sbilanciamento lo agevola nelle proprie scelte...

Italy on Oct 21, 2018

Susanne KahleSusanne Kahle: Großartiges Kochbuch! Zunächst habe ich angenommen, dass die Reviews, die ich online gelesen habe, mal wieder die üblichen Übertreibungen enthalten; stimmt aber nicht. Das Buch ist nicht nur sehr schön und liebevoll gestaltet, die Fotos sind klasse und noch wichtiger: die Rezepte sind brilliant. Man denkt beim Durchlesen erst "das kann doch zusammen nicht schmecken", aber die Resultate sind einfach klasse - dabei lernt man auch gleich jede Menge über Kombinationsmöglichkeiten etc.

Das Buch ist außerdem auch schön geschrieben, so dass es worklich Spaß macht, Vorwort & Co zu lesen! Die Grundlagen und Tipps zu verschiedensten Themen sind nicht nur nützlich, die habe ich teilweise auch noch in keinem meiner anderen Kochbücher (derer gibt es viele <g>) gefunden.

Ich habe das Buch noch nicht so lange, aber habe bereits 11 Rezepte daraus auf den Tisch gebracht: großartiges Essen aus gesunden und frischen Zutaten, das einfach Freude macht. Auch wichtig: das ganze Buch ist dabei herrlich unverkrampft, es wird nicht doziert etc. - es geht einfach um die entspannte Freude am Kochen und Arbeiten mit unverarbeiteten Lebensmitteln.

Mein aktuelles...

Germany on Sep 07, 2018

I Do The Speed Limit: If you are into vegetables, if this title has piqued your interest, (and obviously it has since you are reading the reviews on this product page), then "Six Seasons, a New Way with Vegetables" is a book you must seriously consider.

Whether you have your own vegetable gardens or get a weekly CSA box or patronize a thriving farmers' market, you owe it to yourself to pick up a copy of this book. If you would rather eat veggies than meat, you have to have it. I haven't seen such an exciting and creative vegetable-themed cookbook in a long time. Besides dealing with the vegetables themselves, Joshua McFadden has loaded this book with wonderful vinaigrettes, sauces, and butters. He makes valuable and experienced recommendations of his favorite flavor enhancers, too.

I am so enamored of this book that it sits on the edge of my ottoman where I prop my feet up, and I re-read some part of it daily: It is that time of the year when veggies really come into their own--exciting and varied and so obviously fresh--that I can't get enough of them. It is so, so satisfying and rewarding to have so many terrific recipes to refer to for the vegetables and herbs and greens that I have at...

United States on May 18, 2017