Six Seasons
A New Way with Vegetables
by Joshua McFadden
Joshua McFadden, chef of Portland's Ava Gene's, organizes vegetable cookery not by ingredient but by the six micro-seasons of produce — spring, early summer, midsummer, late summer, fall, and winter. The James Beard Award-winning result is a cookbook that teaches you to cook what's actually good right now, with technique that scales from snap pea to winter squash.
This page contains affiliate links. As an Amazon Associate, Bookworm Jim earns from qualifying purchases, at no extra cost to you.
Jim's Review
Most vegetable cookbooks treat the produce aisle like a permanent installation: zucchini in February, tomatoes in November. McFadden refuses. He organizes the whole book around when things actually taste good, and reading it makes you want to start a CSA subscription on page one. Each "season" opens with the chef's instructions for what to look for at the market and how to prep it, then walks through preparations from raw salads to long roasts. The way each chapter follows the market through the year is some of the best seasonal-cooking writing around. The recipes are ambitious without being unfriendly, and the photography by Laura Dart will make you weep into your kale. Pair this with Ottolenghi Simple and you'll never be at a loss for what to do with vegetables again. Five worms. A book to turn to every time the seasons change.
Jim is our fictional cartoon mascot. His reviews and ratings are editorial opinions written with AI assistance. How the reviews are made
Featured In
Jim's Weekly Worm Hole
Get book picks like this delivered to your inbox every week. No spam, just groovy reads.
