{"product_id":"six-seasons-a-new-way-with-vegetables","title":"Six Seasons: A New Way with Vegetables - Book","description":"\u003cspan class=\"a-text-bold\"\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr\u003e\u003cbr\u003eNamed a Best Cookbook of the Year by the\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eWall Street Journal\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Atlantic\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBon Appétit\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood Network Magazine\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eEvery Day with Rachael Ray\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eUSA Today\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSeattle Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eMilwaukee Journal-Sentinel\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eLibrary Journal\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, Eater, and more\u003cbr\u003e\u003cbr\u003e“Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden’s guide excels at both. These are recipes that every last relative around your holiday table would use because they’re umami-rich and can be made on a weeknight.”\u003cbr\u003e—\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eUSA Today\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, 8 Cookbooks for People Who Don’t Know How to Cook\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e“If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.”\u003cbr\u003e—Epicurious \u003cbr\u003e\u003cbr\u003e“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSix Seasons\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eis] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e—Lucky Peach\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eJoshua 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.\u003cbr\u003e\u003cbr\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSix Seasons\u003c\/span\u003e\u003cspan\u003e, 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.\u003c\/span\u003e\u003cdiv class=\"pc-book-specs\"\u003e\n\u003ch4\u003eBook Details\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthor:\u003c\/strong\u003e Joshua McFadden \u0026amp; Martha Holmberg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 8 x 10 in.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublisher\/Distributor:\u003c\/strong\u003e Workman Publishing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublished:\u003c\/strong\u003e 2017\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781579656317\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":67857243078901,"sku":"WPC162","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/2198\/0149\/files\/WPC162_104.jpg?v=1793864559","url":"https:\/\/paracay.com\/products\/six-seasons-a-new-way-with-vegetables","provider":"Paradise Cay Publications, Inc.","version":"1.0","type":"link"}