| Contents |
Cover; Title Page; Copyright; Contents; Foreword; How Getting Dirty Helped Me Become a Cook; How This Book Can Help You Become a Better Cook; What I Learned While Writing This Book with Joshua; My Larder; Go-To Recipes; Torn Croutons; Dried Breadcrumbs; Brined and Roasted Almonds; Toasted Nuts and Seeds; Frico; Alla Diavola Butter; Cacio e Pepe Butter; Green Garlic Butter; Mushroom Butter; Pickled Vegetable Butter; Watercress Butter; Brown Butter; Pistachio Butter; Whipped Ricotta; Caper-Raisin Vinaigrette; Pancetta Vinaigrette; Pine Nut Vinaigrette; Citrus Vinaigrette; Lemon Cream. |
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Green Herb MayonnaiseArtichoke Mayonnaise; Pickled Vegetable Mayonnaise; Spicy Fish-Sauce Sauce; Classic Salsa Verdeand a Couple of Variations; Spiced Green Sauce; Tonnato; Whole-Grain Carta di Musica; Slightly Tangy Flatbreads; Pecan Dough; Very Flaky Pastry Dough; Farro; Freekeh; Couscous; Batter for Fried Vegetables; Soft-Cooked Eggs; Pickles: Six Seasons in a Jar; Basic Vegetable Pickle Brine; Cold Brine; Hot Brine; Season One: Spring; Artichokes; Raw Artichoke Salad with Herbs, Almonds, and Parmigiano; Artichoke and Farro Salad with Salami and Herbs. |
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Grilled Artichokes with Artichoke-Parmigiano DipAsparagus; Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint; Asparagus, Nettle, and Green Garlic Frittata; Asparagus, Garlic Chives, and Pea Shoots, with or without an Egg; Grilled Asparagus with Fava Beans and Walnuts; Vignole; English Peas; English Pea Toast; English Pea and Pickled Carrot Salsa Verde; English Peas with Prosciutto and New Potatoes; Pasta Carbonara with English Peas; Couscous with English Peas, Apricots, and Lamb Meatballs; Fava Beans; Smashed Fava Beans, Pecorino, and Mint on Toast. |
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Fava, Farro, Pecorino, and Salami SaladFava and Pistachio Pesto on Pasta; Fava Beans, Cilantro, New Potatoes, and Baked Eggs; Lettuce and Early Greens; "Herbed" Butte rwith Warm Bread; Little Gems with Lemon Cream, Spring Onion, Radish, and Mint; Butter Lettuce with New Potatoes, Eggs,and Pancetta Vinaigrette; Bitter Greens Salad with Melted Cheese; Sautéed Greens with Olives (Misticanza); Onion Family (Early Season); Agrodolce Ramps on Grilled Bread; Leeks with Anchovy and Soft-Boiled Eggs; Charred Scallion Salsa Verde; Onions Three Ways, with 'Ndujaon Grilled Bread; Radishes. |
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Radishes with Tonnato, Sunflower Seeds, and LemonGrilled Radishes with Dates, Apples, and Radish Tops; Roasted Radishes with Brown Butter, Chile, and Honey; Sugar Snap Peas; Sugar Snap Peas with Pickled Cherries and Peanuts; Sugar Snap Peas with Mustard Seeds and Tarragon; Sugar Snap Pea and New Potato Salad with Crumbled Egg and Sardines; Pasta alla Gricia with Slivered Sugar Snap Peas; Crispy Sugar Snap Peas with Tonnato and Lemon; Season Two: Early Summer; Beets (Early Season); Beet Slaw with Pistachios and Raisins; Roasted Beets, Avocado, and Sunflower Seeds; Carrots (Early Season) |
| Summary |
"The flavors are big ... Trust me: Read this book and you'll never look at cabbage the same way again." --Bon Appétit The debut cookbook from Joshua McFadden, a chef with the soul of a farmer and the palate of a visionary Joshua McFadden, chef and owner of renowned trattoria Ava Gene's in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons--an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat--grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak. |
| System details |
Mode of access: World Wide Web. |
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Format: Adobe EPUB eBook. |
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Format: Kindle Book. |
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Format: OverDrive Read. |
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Requires Adobe Digital Editions or Amazon Kindle. |
| Other edition |
Print version: McFadden, Joshua. Six seasons. New York : Artisan, [2017] 9781579656317 |
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Original 9781579657789 |
| Subject |
Seasonal cooking.
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| Genre |
Cookbooks.
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Electronic books.
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| Other corporate author |
OverDrive, Inc.
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| ISBN |
9781579657789
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| STANDARD # |
57A83AE1-E522-488F-A06B-A097544BD226 OverDrive |
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