Six Seasons

Six Seasons

A New Way With Vegetables

Book - 2017
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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.
Publisher: New York : Artisan, [2017]
ISBN: 9781579656317 (hardback, paper over board)
1579656315 (hardback, paper over board)
Branch Call Number: 641.564 MCF
Characteristics: 397 pages : illustrations (chiefly color) ; 27 cm
Alternative Title: 6 seasons

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m
maxmillan
Jan 02, 2020

I call this a “buy worthy” book for its truly vegetable based recipes. Be warned this has meats but you can sub it out. I like the many condiment and flavored butter recipes provided as these are great recipes to be made for the pantry.

c
cookingthebooks
Aug 26, 2019

This book had been recommended by several people we trust - including fellow Chicago food blogger Give Me Meatloaf. The concept is simple: ingredients are divided into six specific "seasons" and the focus is on using what is at peak freshness and availability. The recipes are thoughtfully constructed and, although many are vegetarian, it is definitely not strictly a vegetable / vegetarian cookbook. None of the recipes are what we'd consider "fussy" or difficult - making this appealing to cooks of all skill levels. Here are the dishes we made:
• English Pea Toasts - We are a huge fan of toasts! We've featured them previously on our blog. These are the perfect appetizer of light meal. This recipe takes full advantage of fresh Spring peas. The whipped ricotta was delicious - with mild grassy notes from good quality olive oil.
• Roasted Beets, Avocados and Sunflower Seeds - Although this dish could easily serve as a main course by itself, we picked up a beautiful fillet of Ocean Whitefish from our favorite neighborhood fish monger. We pan fried this using some leftover alla diavola butter (see below) for the perfect compliment to this fresh, delicious salad. Personally, we would have chose to dry roast the beets rather than place them in a baking dish with a shallow amount of water in them. That said, this was such a beautiful healthy plate of food that we'd gladly make again.
• Grilled Carrots, Steak and Red Onion with Spicy Fish Sauce - We made the executive decision to marinate the steak overnight using some Asian-inspired flavors (soy sauce, rice wine vinegar, garlic, crushed red pepper flake, smoked paprika, chili powder and cayenne). The result was fantastic! The steak was grilled to perfection - tender, spicy and juicy. The salad was herbaceous - featuring items hand picked from our garden (chives, mint, basil, parsley), along with some gorgeous baby arugula. The baby carrots and red onion received a pleasing char on the grill. The spicy fish sauce (using our favorite, Red Boat Fish Sauce) was off-the-charts tasty!
• Grilled Corn with Alla Diavola Butter and Pecorino - Is there anything better than fresh Summer sweet corn at its peak? The alla diavola butter was divine - smoky and spicy with pleasing notes of cracked black pepper. We used the leftover amount to pan fry our Ocean Whitefish (above). While the grilled sweet corn would have been fine on its own, the butter and freshly grated Pecorino Romano really elevated this simple dish to something special.
• Rigatoni and Eggplant alla Norma - Sometimes, the simplest dishes are the most flavorful and satisfying. Cubing, salting and allowing the eggplant to sit for a few hours will remove much of the excess moisture. The spicy Italian sausage we chose was a perfect compliment to the dish.
• Roasted Pepper Panzanella - Summer on a platter! We brought this dish to a neighbor's backyard BBQ and it was devoured immediately! The red pepper flake and soppressata provide a pleasant level of heat. The sweetness of the roasted peppers (we also included sweet banana peppers) was the perfect compliment. The "torn" croutons soak up the juices of the olive oil, vinegar and peppers - finished off with a creamy mozzarella. This dish was fairly easy to create but packed a LOT of flavor.

o
Orcacreative
Apr 07, 2019

Elegant recipes that can help you appreciate vegetables and their natural flavors a lot more. Cant wait to try the restaurant he works on in Portland.

b
brinyurchin
Mar 15, 2019

Lots of the condiments, butters, etc. look great--simple ways to elevate your veggies etc. Recipes look doable and delicious. Good techniques.

k
krskinner6
Dec 30, 2017

This is by far one of the best cookbooks I've read in years. Immediately bought it and recommended to everyone who will listen. Simple, flavorful, vegetable-forward recipes that are making even mid-winter vegetables exciting.

l
LauraMcShaneCLE
Aug 26, 2017

Get ready for fall harvest meal planning with this beautifully illustrated cookbook!

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