Six Seasons - A New Way With Vegetables | Joshua McFadden | Cookbook Restaurants, Wine, Travel, Opinions

Six Seasons - A New Way With Vegetables by Joshua McFadden Heart

Reviewed By

Sue Dyson and Roger McShane
Country: United States

Six Seasons - A New Way With Vegetables by Joshua McFadden is published by Artisan in New York. The start of this book is very interesting with discussions on a number of topics including the ingedients the author favours (olive oil from Katz, balsamic from Villa Manodori, Tellicherry black pepper, Jacobsen salt from Oregon and fish sauce from Red Boat). He then segues into a set of his base recipes that feature in many other recipes such as mushroom butter, roasted, brined almonds, whipped ricotta and so on.
The book is then divided cleverly into six seasons due to summer being divided into early summer, mid summer and late summer. The recipes are then based around the vegetables that are fresh in that season. So for early summer the author addresses recipes for Beets, Carrots, Celery, Fennel, Potatoes and Turnips, for example. The recipes and accompanying explanations are clear, and easy to follow. It is a very good book. And don't be fooled into thinking that there are only recipes for vegetables. Rather the recipes are based on vegetables but may include a meat component.
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