{"product_id":"six-seasons-a-new-way-with-vegetables","title":"Six Seasons: A New Way With Vegetables","description":"\u003cb data-mce-fragment=\"1\"\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNamed a Best Cookbook of the Year by the \u003ci data-mce-fragment=\"1\"\u003eWall Street Journal\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eThe Atlantic\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eFood Network Magazine\u003c\/i\u003e,\u003ci data-mce-fragment=\"1\"\u003e Every Day with Rachael Ray\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eUSA Today\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eSeattle Times\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eLibrary Journal\u003c\/i\u003e, Eater, and more\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“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.”\u003cbr data-mce-fragment=\"1\"\u003e—Epicurious \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [\u003ci data-mce-fragment=\"1\"\u003eSix Seasons\u003c\/i\u003e is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003e—Lucky Peach\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJoshua 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.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSix Seasons\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, 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.\u003c\/span\u003e","brand":"BOOKS + STATIONERY","offers":[{"title":"Default Title","offer_id":36729165840534,"sku":"9781579656317","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0115\/8958\/2907\/products\/DIANI-LIVING-Six-Seasons-1_d002407d-db4d-48f4-94ea-898168f93064.jpg?v=1678128261","url":"https:\/\/www.eastlankaa.com\/products\/six-seasons-a-new-way-with-vegetables","provider":"eastlankaa ","version":"1.0","type":"link"}