Foto 1 di 3

Foto di catalogo

Six Seasons: A New Way with Vegetables - Foto 1 di 3

Six Seasons: A New Way with Vegetables - Foto 2 di 3

Six Seasons: A New Way with Vegetables - Foto 3 di 3

Six Seasons : A New Way with Vegetables by Joshua McFadden (2017, Hardcover)

JustMiss28 (440)

99,2% di feedback positivi

Prezzo:

US $15,60

CircaEUR 13,40

+ $32,64 di spese di spedizione

Consegna prevista mer 24 set - lun 6 ott

Restituzioni:

Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico dell'acquirente..

Condizione:

Nuovo

"Six Seasons: A New Way with Vegetables" by Joshua McFadden is a beautifully illustrated cookbook published by Artisan in 2017. The hardcover book explores the topic of seasonal cooking with specific focus on vegetables, making it a valuable resource for both individual chefs and restaurant professionals.

Informazioni su questo prodotto

Product Identifiers

PublisherArtisan

ISBN-101579656315

ISBN-139781579656317

eBay Product ID (ePID)228820073

Product Key Features

Book TitleSix Seasons : a New Way with Vegetables

Number of Pages384 Pages

LanguageEnglish

Publication Year2017

TopicSpecific Ingredients / Vegetables, Individual Chefs & Restaurants, General, Seasonal

IllustratorYes

GenreCooking

AuthorJoshua McFadden

FormatHardcover

Dimensions

Item Height1.5 in

Item Weight52.1 Oz

Item Length10.5 in

Item Width7.8 in

Additional Product Features

Intended AudienceTrade

LCCN2016-038070

Reviews"Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions . . . get the most out of vegetables from their beginning to their last act on our plates." --David Chang, chef/owner of Momofuko "This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-earned and sauce-splattered and stick together. Compulsory for the home cook." --Dan Barber, chef/co-owner of Blue Hill "We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page. Six Seasons is a brilliant cookbook." --Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm

Dewey Edition23

Dewey Decimal641.564

SynopsisWinner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal , The Atlantic , Bon App tit , Food Network Magazine , Every Day with Rachael Ray , USA Today , Seattle Times , Milwaukee Journal-Sentinel , Library Journal , Eater, and more "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 Peach 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 , 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 weeks progress, McFadden turns up the heat--grilling and steaming, then moving on to saut s, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak., Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal , The Atlantic , Bon Appétit , Food Network Magazine , Every Day with Rachael Ray , USA Today , Seattle Times , Milwaukee Journal-Sentinel , Library Journal , Eater, and more Featured in The Strategist 's Nonobvious Wedding Gift Guide "Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden's guide excels at both. These are recipes that every last relative around your holiday table would use because they're umami-rich and can be made on a weeknight." -- USA Today , 8 Cookbooks for People Who Don't Know How to Cook "If you're finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat." --Epicurious "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 Peach 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 , 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 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.

LC Classification NumberTX714.M3826 2017

As told toHolmberg, Martha