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A review by jbrando28
Six Seasons: A New Way with Vegetables by Joshua McFadden
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.