PDF Ebook Six Seasons: A New Way with Vegetables, by Martha Holmberg
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Six Seasons: A New Way with Vegetables, by Martha Holmberg
PDF Ebook Six Seasons: A New Way with Vegetables, by Martha Holmberg
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Review
“A great book. Period. . . . Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . In fact, it’s about as close to a perfect cookbook as I have seen. What McFadden and Holmberg have achieved is no small feat: This is a book that will educate nearly everyone who picks it up, a book beginner and seasoned cooks alike will reach for repeatedly. It’s the rare book that achieves what it sets out to do, and manages to do so in a manner that is both appetizing and engaging. It is accessible without sacrificing its artistry.”—Lucky Peach “The book’s appealingly simple recipes are focused on delivering big flavor.”—The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life “Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”—Bon Appétit “Achieves the near-impossible: Recipe after recipe of restaurant-quality food that isn’t difficult to put together.”—Eater “Stellar mix-and-match recipes that highlight produce at its gorgeous peak.”—Food & Wine “The Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve been almost overwhelmed with how much I’ve wanted to cook from it.”—SmittenKitchen.com “Exciting flavor combinations mean this is no mere guide to vegetables but a primer on how to make them taste their exciting best.” —Fine Cooking “Downright thrilling. . . . Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.”—Sunset “Enduringly rewarding. I am utterly consumed with Six Seasons and feel I could cook from it every day without tiring.”—Nigella Lawson “This cookbook might put meat out of business. It’s that good. . . . A rare source of new ideas about vegetables. McFadden’s forward-looking sensibility infuses every recipe.”—Portland Monthly “Brilliant.”—Food52 “[This is] a cookbook I’ve gotten a little obsessed with. . . . The book offers inspiring treatments for vegetables that are often relegated to a boring crudité tray—if you’re looking for a new way to treat celery or cabbage, you need a copy.”—Serious Eats “Six Seasons is a beautiful book. But it’s more than a pretty face: It’s a practical primer that begs to come into the kitchen—and won’t disappoint once you get it there.”—Santa Fe New Mexican “An exuberant, engaging approach to vegetables. . . . Six Seasons is a joy. . . . [It] manages to feel comprehensive without sacrificing delight and humor.”—Portland Press Herald “The most exciting approach to home cooking I’ve seen all year. . . . Six Seasons is one of the most satisfying cookbooks I’ve purchased in years, and McFadden’s insights into seasoning are invaluable, even for an experienced home cook.”—Willamette Week “A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks. . . . This cookbook deserves to become a well-thumbed, vital addition to any kitchen.”—Publishers Weekly, starred review “Essential techniques that can help cooks become better at preparing seasonal and local vegetables. . . . Attractive vegetable recipes range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. Under McFadden’s tutelage, cooks will learn how to bring out the best in every humble vegetable.”—Library Journal, starred review “McFadden’s debut cookbook is an invaluable resource for all things veggie.”—Booklist, starred review “Visionary. . . . Beautifully produced.”—BookPage “Glorious.”—Atlanta Journal-Constitution “This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook.”—Dan Barber, chef/co-owner of Blue Hill “Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.”—Alice Waters, owner of Chez Panisse “Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions . . . get the most out of vegetables from their beginning to their last act on our plates.”—David Chang, chef/owner of Momofuku “We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page. Six Seasons is a brilliant cookbook.”—Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm
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About the Author
Joshua McFadden is executive chef/owner of Portland, Oregon’s Ava Gene’s, which Bon Appétit has named a “Top 10 Best New Restaurant.” Before moving to Portland, McFadden helped define the burgeoning Brooklyn food scene when he was chef de cuisine at Franny’s; his other restaurant experience includes Momofuku, Blue Hill, and Lupa in New York and the groundbreaking raw food restaurant Roxanne’s in Larkspur, California. McFadden also spent time in Rome, cooking at Alice Waters’s project in sustainable dining at the American Academy. He kindled his love of soil, seeds, and seasons during two years as farm manager at Maine’s Four Season Farm, founded by sustainability pioneers Eliot Coleman and Barbara Damrosch. McFadden’s latest restaurant, Tusk, opened in Portland, Oregon in 2016.
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Product details
Hardcover: 384 pages
Publisher: Artisan; 1st Edition edition (May 2, 2017)
Language: English
ISBN-10: 1579656315
ISBN-13: 978-1579656317
Product Dimensions:
8 x 1.5 x 10.5 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
223 customer reviews
Amazon Best Sellers Rank:
#2,071 in Books (See Top 100 in Books)
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 hand, in hand. We do get a CSA half-bushel box each Wednesday, and I always have an assortment of fresh vegetables in our refrigerator bins, with overflow in a cooler on our porch. I also have a thriving herb garden, and a small raised garden of leafy greens. Plus my tomatoes are ripening, and sweet corn is ready in my area. (The corn recipes in this book are great!) So, this cookbook is right up my alley, and it came available at the perfect time.And, get this: He encourages us to eat our green salads with our hands. Tried it and loved it and will continue to eat salads with my fingers from here on out.He does an excellent job of training the reader to season properly. He salts, peppers, and dashes vinegars on his fresh greens, then tastes and adjusts. Then he adds olive oil for richness and mellowness. The technique works well for me.McFadden has a technique that I find invaluable: Dry-grill veggies. After many years of trying, I had finally discontinued grilling vegetables. Period. Didn't like the taste of most veggies on the grill. McFadden claims that off-flavor is the oil in the marinade or simply the oil that one uses to "grease" whatever vegetables get put on the grill. Solution? Don't oil them, put them on the grill without adornment, and dress them after you take them off the grate. Simply amazing how well this technique works.He also is a fan of refrigerator pickles. I am too, and I am always searching for and buying cookbooks that contain new ideas for frig pickles. There are two charts for frig pickles--listing vegetables along with appropriate seasonings to go into a basic brine. There is a longer list of vegetables that go into a cold brine, a short list suited for a hot brine.I like that he incorporated grains into his veggie dishes, too.And the idea of six seasons? It’s about time we acknowledge them. Those of us who garden vegetables know in the back of our minds that there are many differences between early and late summer. Those of us down South, (I grow in south-central Texas), can even call out Early Spring and Late Spring, and Early Fall and Late Fall, rather than the three Summer seasons that are called out in this book. But it is good to acknowledge them all: For me, acknowledgement spurs me to plant earlier and more.Recipes in this book are arranged by season, then alphabetically by main vegetable. There are line drawings in addition to full-color photos of the veggies themselves, how-to photos and finished dishes. The pages are a nice, heavy stock, and the books is a hardback.My favorite recipe at this point is a fairly simple one: Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce. I could make it all grilling season long. And I don't need the steak. And I can make it with summer squash, too, but the carrots and onions is a must. And the Spicy Fish-Sauce Sauce comes together in a few minutes of prep work. (I use Red Boat fish sauce as McFadden recommends).The sliced Hakurei turnips with herbs, yogurt and poppy seeds is almost too awesome looking to eat--but we did, and can't wait until those turnips come back into season.How much do I love this book? I am a reviewer of cookbooks. It's one of my hobbies. And I first received this one as a temporary download from the publisher. I worked with the recipes for quite a while before this book was published a few weeks ago. But, as you can see from the "Verified Purchase" tag at the top of this review, I had to have my own copy. And, now that it is in my hot hands, I can say that it's even better than it was in its preliminary form.
I was introduced to Joshua McFadden's recipes for Ava Gene's in Bon Appetit, who rated Ava Gene's one of the five best restaurants in the United States in 2013.Google Recipes from Ava Gene's Restaurant and make them yourself. Fantastic. I make the Carrot and Beet Slaw with Pistachios and Raisins and Celery Salad with Dates, Almonds, and Parmesan the most (and I don't even like celery much, usually), but they're all good, and they made such an impression on me that I've twice driven from California to Portland to dine in the restaurant.Once you start following Joshua McFadden's recipes it will change the way you think about flavor combinations and textures, and in time you will become more inventive yourself.I waited for this book to be released for YEARS after it was announced, and I wasn't disappointed (even if the cover is pretty boring visually).I highly recommend it without reservation. It will get you eating more vegetables, make you a better cook, and change the way you think about cooking and what takes a dish from simply good to memorably good.UPDATE:After eating more "vegetable forward" (finding ways to add more vegetables, and different kinds, and to INCREASE the amount of vegetables on my plate), largely using this book, I dropped from being fully diabetic back to pre-diabetic levels on my A1C tests. I also find myself craving huge salads. Even just the addition of soaking raisins in vinegar with some garlic for a half hour, then putting the raisins in the salad and using the vinegar to make a vinaigrette (mixed with creme fraiche sometimes), I find I'm hitting the sweet and chewy combination for satisfying meals. If you like a spicy counter note (as demonstrated in many of the recipes here) that's easy to do too. You'll find you're coming up with your own recipes just from absorbing how it's done here. My favorite this fall is thinly sliced fennel or Napa cabbage mixed with soaked raisins and julienned strips of Fuji apples, salt, pepper, toasted walnuts (chopped), and vinaigrette stirred up with creme fraiche (or mayonnaise, if you prefer).
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