by Joshua McFadden and Martha Holmber
Drawing on years at acclaimed NYC kitchens and his time managing Maine's pioneering Four Season Farm, Joshua McFadden reveals how to unlock the best flavors from vegetables as they evolve through each growing season. Six Seasons organizes 225 recipes around the natural progression of produce—from spring's delicate raw preparations through summer's grilling and steaming, into autumn's braises and stews, and winter's earthy depths. Each chapter follows vegetables from their peak season through transformation, showing how cooking methods shift to match what the plant offers at every stage. McFadden's approach honors both the farmer's perspective and the chef's technique, celebrating vegetables when their flavor shines brightest.
