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rowiash's review against another edition
informative
4.0
Lots of recipes, love the deep dive into seasonality for each ingredient and the sense of practicality that shines through. The author has a few definite go-to techniques and toppings, so some of the recipes end up re-treading the same ground.
houlette's review against another edition
4.0
A beautiful book with a neat organizing principle and plenty of inspiring ideas. My one quibble is that there are certain preparations that appear over and over and over -- garlic, chile flakes, and scallions, I'm looking at you.
vireogirl's review against another edition
4.0
Massive cookbook. Focused on veggies (but not vegetarian) and split into 6 seasons (includes early, mid, and late summer). Some futzy recipes but lots of practical ones. Nice to see a cookbook embracing and teaching how to eat by the right season. Lots of gorgeous photos. The seasons are color coded and easily findable by color. Has a big “larder” section and talks about basics.
angd's review against another edition
challenging
informative
inspiring
lighthearted
slow-paced
4.75
spiderfelt's review against another edition
5.0
Vegetables, with a little meat or preserved fish for seasoning thrown in here and there, are the star of this show. My son shakes his head when he sees me reading a cookbook like a ‘real book’, but the stories behind the recipes are what make a book compelling. Why this cookbook and not another? In this case, the author’s back story as a chef turned farmer brings a special dimension to the dishes. There are a few variations on dishes that I already cook which made me wonder why I’d never tried doing it his way. Everything I tried was fantastic. After borrowing it from the library, I’m compelled to buy a copy.
jbrando28's review against another edition
5.0
This cookbook gracefully introduces home cooks to ingredients they would normally avoid cooking with, simply because they’re intimidating or unfamiliar. Each season is broken into chapters of produce, ex. Winter has a few pages to dedicated to cabbage before moving onto celery root, onion, potatoes, water cress, parsnip, rutabaga, turnips, and squash.
If you are not fortunate enough to live in a place that’s continually warm and fantastic produce isn’t at your finger tips… Get this book! Why make a sad caprese salad in January, with bitter tomatoes and dull basil, when you could be making a timely and flavorful rutabaga mash or watercress salad? This book greatly expanded my culinary toolbox. The author is patient and thorough in explaining how he cares for each ingredient.
If you are not fortunate enough to live in a place that’s continually warm and fantastic produce isn’t at your finger tips… Get this book! Why make a sad caprese salad in January, with bitter tomatoes and dull basil, when you could be making a timely and flavorful rutabaga mash or watercress salad? This book greatly expanded my culinary toolbox. The author is patient and thorough in explaining how he cares for each ingredient.
tealeighmann's review against another edition
5.0
Well, I’m still not really able to garden but taking the time to read the forward on this as well as all of the small blurbs ahead of each and every recipe and all the info about each vegetable truly informed my future gardening plans. I was able to start some seeds and made especially sure to start some kohlrabi in the event I don’t get to direct sow any for fall.
If you garden, I highly recommend this book.
Even if you don’t garden, I highly recommend this book. It’s surprisingly simple for such high praises that it has received. The recipes do not call for crazy out there ingredients, he shares basic information for people who don’t come to the table with a lot of knowledge, and most importantly in my opinion, is how accessible the whole thing is.
You don’t have to have fancy materials, fancy ingredients, or fancy language to love this book or use it frequently. It is very down to earth for someone with his training who has such accolades and has worked in the restaurants with which he’s associated.
Yet again, I’m thankful for the time I had to sit and reflect on this book - one I would not have picked up if I had not been sick.
If you garden, I highly recommend this book.
Even if you don’t garden, I highly recommend this book. It’s surprisingly simple for such high praises that it has received. The recipes do not call for crazy out there ingredients, he shares basic information for people who don’t come to the table with a lot of knowledge, and most importantly in my opinion, is how accessible the whole thing is.
You don’t have to have fancy materials, fancy ingredients, or fancy language to love this book or use it frequently. It is very down to earth for someone with his training who has such accolades and has worked in the restaurants with which he’s associated.
Yet again, I’m thankful for the time I had to sit and reflect on this book - one I would not have picked up if I had not been sick.
critterbee's review against another edition
4.0
Six Seasons is full of recipes showcasing the beauty of fresh produce, mainly vegetables. Joshua McFadden has such respect for the ingredients that every recipe seems well thought out, and directions are thorough and very well written. This is not a vegetarian cookbook, although the recipes focus on vegetables, they often include meat.
The skill level required ranges from simple (one ingredient sauces and twists on basic classics like Carbonara and Frittata) to more challenging (yet not discouragingly so) recipes with more ingredients and steps. The flavors in the recipes make sense, and many are classic combinations amplified with some added extra zing.
The book is divided into six seasons, per the title, and further divided into vegetables in each season. First, how to choose, care for, and prepare the vegetables is explained, and then a few recipes are provided for each vegetable. The seasons included are Spring, Early Summer, Midsummer, Late Summer, Fall and Winter.
I loved the care with which the vegetables were treated. And the strong fresh from the garden vibe. And I want to try about half of the recipes in the book. This is definitely worth checking out. Highly recommended for home chefs who love fresh produce.
**eARC Netgalley**
The skill level required ranges from simple (one ingredient sauces and twists on basic classics like Carbonara and Frittata) to more challenging (yet not discouragingly so) recipes with more ingredients and steps. The flavors in the recipes make sense, and many are classic combinations amplified with some added extra zing.
The book is divided into six seasons, per the title, and further divided into vegetables in each season. First, how to choose, care for, and prepare the vegetables is explained, and then a few recipes are provided for each vegetable. The seasons included are Spring, Early Summer, Midsummer, Late Summer, Fall and Winter.
I loved the care with which the vegetables were treated. And the strong fresh from the garden vibe. And I want to try about half of the recipes in the book. This is definitely worth checking out. Highly recommended for home chefs who love fresh produce.
**eARC Netgalley**
briface's review against another edition
5.0
Vegetable focused seasonal cookbook. Many of the recipes do include meat but this cookbook is suitable and adaptable for vegans, vegetarians and meat eaters alike. Clean recipe formating which highlights vegetables based on when they are best and fresh and includes beautiful food photography.