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Six Seasons: A New Way with Vegetables by…

Six Seasons: A New Way with Vegetables

by Joshua McFadden, Martha Holmberg

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671252,136 (4)6



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Six Seasons is full of recipes showcasing the beauty of fresh produce, mainly vegetables. Joshua McFadden has such respect for the ingredients that every recipe seems well thought out, and directions are thorough and very well written. This is not a vegetarian cookbook, although the recipes focus on vegetables, they often include meat.

The skill level required ranges from simple (one ingredient sauces and twists on basic classics like Carbonara and Frittata) to more challenging (yet not discouragingly so) recipes with more ingredients and steps. The flavors in the recipes make sense, and many are classic combinations amplified with some added extra zing.

The book is divided into six seasons, per the title, and further divided into vegetables in each season. First, how to choose, care for, and prepare the vegetables is explained, and then a few recipes are provided for each vegetable. The seasons included are Spring, Early Summer, Midsummer, Late Summer, Fall and Winter.

I loved the care with which the vegetables were treated. And the strong fresh from the garden vibe. And I want to try about half of the recipes in the book. This is definitely worth checking out. Highly recommended for home chefs who love fresh produce.

**eARC Netgalley** ( )
  Critterbee | Apr 16, 2018 |
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Author nameRoleType of authorWork?Status
McFadden, Joshuaprimary authorall editionsconfirmed
Holmberg, Marthamain authorall editionsconfirmed
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"In 225 simple, inventive recipes that celebrate all the ways to use all the parts of a vegetable at its peak, McFadden shares his passion and expertise as both chef and farmer"--Page 4 of overleaf.

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