Six Seasons: A New Way with Vegetables,New

Six Seasons: A New Way with Vegetables,New

SKU: DADAX1579656315 In Stock
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Delivery time: 3-5 business days (USA)
Delivery time: 8-12 business days (International)
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Winner, James Beard Award for Best Book in VegetableFocused CookingNamed a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon App?tit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee JournalSentinel, Library Journal, Eater, and moreFeatured in The Strategist ?s Nonobvious Wedding Gift Guide?Of the many vegetablefocused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden?s guide excels at both. These are recipes that every last relative around your holiday table would use because they?re umamirich and can be made on a weeknight.?USA Today, 8 Cookbooks for People Who Don?t Know How to Cook?If you?re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peakseason produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.?Epicurious?Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.?Lucky PeachJoshua McFadden, chef and owner of renowned trattoria Ava Gene?s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasonsan arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heatgrilling and steaming, then moving on to saut?s, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

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Shipping & Returns

Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.

Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.

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Warranty

We provide a 2-year limited warranty, from the date of purchase for all our products.

If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.

This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).

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