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.
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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
Yes! Many of the recipes are quick and easy, making them great for busy weeknights.
The book balances both; while the techniques are relatively simple, some recipes involve more advanced preparations, such as braising and fermenting.
The book includes stunning, full-color photographs for many recipes, providing visual inspiration.
Most recipes require basic kitchen tools, though some may call for specific items, such as a mandoline or grill.
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.
Recipes range from quick weeknight meals (under 30 minutes) to longer, more involved dishes (up to an hour or more).
No, nutritional information is not included in this book.
Yes, many of the recipes are family-friendly, especially those that are simple and involve ingredients that kids will enjoy.
No, Six Seasons is a standalone cookbook.
Yes, McFadden’s engaging writing style makes it enjoyable to read cover-to-cover, not just as a cookbook for reference.
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.
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