Six Seasons – Cookbook Review
I found this cookbook via an online article about Northwest chefs. I was intrigued…one because Joshua McFadden is from Portland, and Portland has a fabulous food scene, and two because I want to start cooking more vegetables (and not just steamed broccoli.) :)
His approach to cooking vegetables is encouraging and exciting. And his no-nonsense descriptions and techniques really helped me explore vegetables/recipes I would have never tried before.
For a proper review it should take you a little over a year to test out the recipes from each “season.” I started November of 2017…and am still making my way through it!
By Joshua McFadden with Martha Holmberg
- It’s gonna take awhile to get through this cookbook because to do it right, you really need to embrace the vegetables that are in season at the time.
- I was excited and challenged to try vegetables I have never cooked before.
- Read the “My Larder” section before you start cooking. He gives practical examples of pantry items and brands he uses.
MY FAVORITE RECIPES
So far everything I have made from this book has been incredible. I can’t picture all of them here…but here are just a few.
The Kale Salad That Started It All
Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro, and Citrus Vinaigrette
Cauliflower Steak with Provolone and Pickled Peppers
Raw Brussels Sprouts with Lemon, Anchovy, Walnuts, and Pecorino
Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles
“Most cookbooks have flaws, obvious or not. Six Seasons does not.” – Lucky Peach
“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
“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, 11 Spring Cookbooks You’ll Actually Cook From
Run to the store and buy it.