A review by ginnad
Six Seasons: A New Way with Vegetables by Joshua McFadden

2.0

Got from library, and the general information was good. I certainly like the idea of this book, and as my gardening ventures out into more obscure vegetables I want recipes to cook and enjoy them. This...was not that kind of book. There are very, very few recipes that one could just cook from ingredients in the pantry. I tried a few that were simpler, and they were ok. Not amazing, just OK.

I tried Celery Puntarelle-Style (146), although I had to buy anchovies. It tasted like savory celery salad. With anchovies.

I tried Rigatoni with Broccoli and Sausage (although I used store-bought Ricotta instead of making my own from scratch), and again, it was fine. It was pasta with sausage, veg, and white sauce. The whole book was a strange combination of mundane recipes with precious descriptions (I mean, beans on toast? You need a recipe for that? I guess it has "Perfect Shell Beans".) and overly convoluted recipes that I can't imagine cooking. I meant to try the Beet Slaw with pistachios and raisins, but you are meant to make pistachio butter, then not to mix it into the dressing, but coat the bowl or plate with it. Why? He doesn't explain.

Back to the library, and not planning on buying it.