Six Seasons Cookbook Review

Six Seasons: A New Way with Vegetables is a modern vegetable-focused cookbook that elevates plant-based cooking with bold flavors, simple techniques, and seasonal inspiration. Written by chef Joshua McFadden, it offers creative ways to prepare and enjoy vegetables, making them the star of the plate.

Six Seasons by Joshua McFadden
Published by Artisan Books on May 2, 2017
Pages: 384

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

“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.

Author

Joshua McFadden is a renowned chef, farmer, and the mastermind behind the successful Italian-inspired vegetable-centric restaurant Ava Gene’s in Portland, Oregon. With his deep understanding of the seasons and sustainable farming, McFadden brings an unmatched level of respect and creativity to vegetable dishes, inspiring home cooks to experiment and make vegetables the center of the plate.

Audience

This cookbook is ideal for home cooks of all levels who are eager to incorporate more vegetables into their meals and explore diverse cooking methods. It appeals to those with an interest in seasonal ingredients, plant-based cooking, and those looking to elevate their vegetable-centric dishes beyond the basics. The book’s approachable format also makes it a great choice for people new to cooking.

Mission

McFadden’s goal in the Six Seasons cookbook is to teach readers how to cook vegetables in a way that celebrates their natural flavors, textures, and seasonality. He encourages creativity with fresh ingredients, aiming to shift the perception of vegetables as mere sides into the main event of the meal.

Standout and Unique Features

Seasonal Organization: Divided by six seasons, each section highlights the best vegetables for that time of year, allowing cooks to follow nature’s rhythm.
Flavor-Focused Recipes: The recipes are designed to let vegetables shine, with minimal seasoning but bold flavors from techniques like roasting, charring, and pickling.
Beautiful Photography: The book includes vibrant photographs that help readers visualize the finished dishes and get inspired by the ingredients themselves.

What I liked

The seasonal structure of the book is one of its strongest features, making it easy to navigate based on what vegetables are available at the time. The recipes are straightforward but packed with flavor, letting the ingredients take center stage. McFadden’s focus on simplicity, combined with his creative use of herbs and other flavor enhancers, makes each dish feel fresh and exciting. There are also a 225 recipes, which means that anyone can find something good to try to make.

What I Didn’t Like

While the book is generally accessible, some ingredients may be harder to find, especially for those living in areas where seasonal vegetables are not as diverse. Additionally, there’s no nutritional information provided, which could be a downside for those who are looking for more details on the health aspects of the dishes.

FAQ

Is Six Seasons good for weeknight cooking?

Yes! Many of the recipes are quick and easy, making them great for busy weeknights.

Does Six Seasons focus on basics or more advanced techniques?

The book balances both; while the techniques are relatively simple, some recipes involve more advanced preparations, such as braising and fermenting.

How is the picture quality and quantity in Six Seasons?

The book includes stunning, full-color photographs for many recipes, providing visual inspiration.

Does Six Seasons need unique tools or equipment?

Most recipes require basic kitchen tools, though some may call for specific items, such as a mandoline or grill.

Does Six Seasons need unique ingredients?

While many ingredients are standard, a few recipes feature specialty items like fresh herbs or seasonal produce, which may be harder to find outside of farmer’s markets or specialty stores.

How much time do the recipes take in Six Seasons?

Recipes range from quick weeknight meals (under 30 minutes) to longer, more involved dishes (up to an hour or more).

Does Six Seasons provide nutritional information?

No, nutritional information is not included in this book.

Are the recipes family-friendly in Six Seasons?

Yes, many of the recipes are family-friendly, especially those that are simple and involve ingredients that kids will enjoy.

Is Six Seasons part of a series?

No, Six Seasons is a standalone cookbook.

Can I read Six Seasons like a book?

Yes, McFadden’s engaging writing style makes it enjoyable to read cover-to-cover, not just as a cookbook for reference.

Is Six Seasons a keeper for the collection or a borrower from the library?

The Six Seasons cookbook is a keeper, particularly for those who enjoy seasonal cooking or want to elevate their vegetable dishes.

Standout Recipes

Roasted Carrots with Honey and Thyme
Summer Squash Salad with Herbs and Yogurt Dressing
Sautéed Kale with Garlic and Lemon
Roasted Mushrooms with Black Garlic
Charred Broccoli with Anchovy Butter
Grilled Corn with Spicy Mayo

Best Recipes for Different Occasions

Weeknight Dinner: Roasted Beets with Orange and Feta
Dinner Party: Charred Brussels Sprouts with Pomegranate
Light Lunch: Shaved Fennel and Radish Salad
Holiday Feast: Winter Squash with Brown Butter and Sage

Final Verdict: A Permanent Addition?

Six Seasons: A New Way with Vegetables is an essential cookbook for anyone who wants to elevate their vegetable-centric cooking. Its seasonal organization, creative techniques, and emphasis on fresh, local ingredients make it an inspiring addition to any kitchen. This book is a keeper, offering an endless supply of delicious, vibrant dishes throughout the year.

If You Are Interested In This Book, You Might Also Like:

If you enjoy the Six Seasons cookbook, you may also like The Vegetable Butcher by Cara Mangini for a focus on vegetable prep or The Art of Simple Food by Alice Waters for a more general approach to seasonal cooking.