“Never before have I seen so many fascinating, delicious, easy recipes in one book... [Six Seasons is] about as close to a perfect cookbook as I have seen... a book beginner and seasoned cooks alike will reach for repeatedly.”-Lucky PeachJoshua McFadden, chef and owner of renowned trattoriaAva Gene’s in Portland, Oregon, is a vegetable whisperer. After years of racking up culinary cred at New York City restaurants likeLupa, Momofuku, andBlue Hill, he managed the trailblazingFour Season Farmin 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.InSix Seasons, his first book, 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 the week's progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in225 revelatory recipesthat celebrate flavour at its peak.