{"id":14881,"date":"2017-06-22T04:00:01","date_gmt":"2017-06-22T11:00:01","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=14881"},"modified":"2017-06-21T13:41:36","modified_gmt":"2017-06-21T20:41:36","slug":"six-seasons-joshua-mcfadden-review","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/six-seasons-joshua-mcfadden-review\/","title":{"rendered":"Six Seasons by Joshua McFadden | Review"},"content":{"rendered":"
\"six<\/a>
Cucumber, Celery and Apricots with Pistachios from Josh McFadden’s Six Seasons.<\/figcaption><\/figure>\n

**ARC provided by the publisher via NetGalley in exchange for an honest review**<\/p>\n

2017 seems poised to\u00a0deliver a bumper crop of vegetable cookbooks. Josh McFadden, chef of Portland’s Ava Gene’s<\/a>, rolled out\u00a0Six Seasons<\/a>\u00a0in May; Chef Jenn Louis’ Book of Greens<\/a>\u00a0and Jeremy Fox’s On Vegetables<\/a> both came out in April. \u00a0But, do you really need another vegetable book\u00a0in your life? Well<\/em>, don’t you need more vegetables in your life, period?<\/em><\/p>\n

Every spring, just as we’re coming out of the darkness, out of kale-cauliflower-cabbage (repeat x 1000), I start leafing through my cookbooks in anticipation of the spring veg to come. In the Pacific Northwest, spring has a way of dragging out, so that we’re a month or more behind for gorgeous tomatoes, summer squash\u00a0and peppers. It feels like we have even more time to savor the sugar snaps and favas and young lettuces.<\/p>\n

<\/div>\n
\"six
Asparagus and pea shoots from Josh McFadden’s Six Seasons.<\/figcaption><\/figure>\n

Although summer has just arrived, on the calendar at least, I can already say:\u00a0Six Seasons is the cookbook I need to carry with me every weekend I hit the farmers market. It\u00a0helps you\u00a0look differently at your\u00a0market\u00a0and encourages you to give an unfamiliar vegetable a chance. It’s the book you’ll flip through now and mark pages for winter, when you’re ready to come back to cauliflower and cabbage. For\u00a0summer, when it seems you hardly need more than salt, pepper and a drizzle of olive oil and vinegar to make something amazing, Six Seasons offers up deliciousness like: Saut\u00e9ed Corn Four Ways, including Pancetta, Black Pepper, Arugula and Hot Sauce; a cheesy dip of Sweet and Hot Peppers with Nduja and Melted Cheese; and Farro with Tomatoes, Corn, Mint, Basil and Scallions. Tell me your mouth isn’t watering already! \u00a0It should be a very good summer indeed.<\/p>\n

I’ve cooked three dishes from Six Seasons so far — the cucumber, celery and apricot salad, the asparagus and pea shoots, and the carbonara with English peas. A few recipes are usually enough to give you a feel for what to expect from the rest of the book, but I think it’s too early to call this a full review. On mechanics, the recipes are straight-forward and easy to follow, the ingredients are included upfront, only a few require preparing some element in advance.<\/p>\n

What\u00a0I can tell you for now is I’ve loved what I’ve cooked so far, and I have so many other dishes bookmarked, we’ll have no shortage of options through the year.<\/p>\n

\"six
Pasta Carbonara with English Peas from Josh McFadden’s Six Seasons, out now from Artisan Books.<\/figcaption><\/figure>\n

If you’re interested in trying the Pasta Carbonara with English Peas, the recipe is available in the book obviously, and also on Epicurious<\/a>.<\/p>\n

Get Six Seasons on Amazon.<\/a><\/p>

<\/div>
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\r\n Food Advertisements<\/a> by\r\n <\/div>\r\n<\/div>\r\n<\/center>\n","protected":false},"excerpt":{"rendered":"

**ARC provided by the publisher via NetGalley in exchange for an honest review** 2017 seems poised to\u00a0deliver a bumper crop of vegetable cookbooks. Josh McFadden, chef of Portland’s Ava Gene’s, rolled out\u00a0Six Seasons\u00a0in May; Chef Jenn Louis’ Book of Greens\u00a0and Jeremy Fox’s On Vegetables both came out in April. \u00a0But, do you really need another…<\/p>\n","protected":false},"author":2,"featured_media":14883,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[149],"tags":[1591,1592,1134,659,1306,65,1594,1590,374,153,1593,1589,1595,208],"class_list":["post-14881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-book-reviews","tag-ava-genes","tag-carbonara","tag-chef","tag-cookbook","tag-farm-to-table","tag-farmers-market","tag-home-cooking","tag-joshua-mcfadden","tag-pdx","tag-portland","tag-seasonal-cooking","tag-six-seasons","tag-tusk-pdx","tag-vegetables"],"yoast_head":"\nSix Seasons by Joshua McFadden | Review - DailyWaffle<\/title>\n<meta name=\"description\" content=\"Chef Josh McFadden's vegetable-focused Six Seasons is the farmers' market companion you should be carrying all year.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Michelle\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/dailywaffle.com\/stage1\/six-seasons-joshua-mcfadden-review\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/six-seasons-joshua-mcfadden-review\/\"},\"author\":{\"name\":\"Michelle\",\"@id\":\"https:\/\/dailywaffle.com\/stage1\/#\/schema\/person\/699f5bbc3243018b1b4177972fd4c932\"},\"headline\":\"Six Seasons by Joshua McFadden | Review\",\"datePublished\":\"2017-06-22T11:00:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/six-seasons-joshua-mcfadden-review\/\"},\"wordCount\":523,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/#organization\"},\"image\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/six-seasons-joshua-mcfadden-review\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2017\/06\/six-seasons-josh-mcfadden_cucumber-celery-apricots-with-pistachios.jpg\",\"keywords\":[\"ava gene's\",\"carbonara\",\"chef\",\"cookbook\",\"farm to table\",\"farmers market\",\"home cooking\",\"joshua mcfadden\",\"PDX\",\"Portland\",\"seasonal cooking\",\"six seasons\",\"tusk pdx\",\"vegetables\"],\"articleSection\":[\"Book Reviews\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/dailywaffle.com\/stage1\/six-seasons-joshua-mcfadden-review\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/dailywaffle.com\/stage1\/six-seasons-joshua-mcfadden-review\/\",\"url\":\"https:\/\/dailywaffle.com\/stage1\/six-seasons-joshua-mcfadden-review\/\",\"name\":\"Six Seasons by Joshua McFadden | Review - 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