Six Seasons: A New Way with Vegetables is a gorgeous, veggie-heavy cookbook. Chef Joshua McFadden's goal is encouraging cooks to focus on "seasonal and local cooking... eat tomatoes in August, peas in April, butternut squash only when there's frost on your car windshield." He showcases dozens of recipes with amazing photographs that will have readers salivating for the freshest, seasonal vegetables. The color-coded pages are split into six seasons: spring, early summer, midsummer, late summer, fall, and winter. Each seasonal section is full of delicious recipes like English Peas with Prosciutto and New Potatoes; Roasted Fennel with Apples, Taleggio Cheese and Almonds; Sautéed Corn Four Ways; and Collards with Freekeh, Hazelnuts and Grapes.
These simple recipes, with thoughtfully chosen ingredients and clear instructions, are perfect for cooks of any level of experience to explore eating seasonally and incorporating more vegetables into their repertoire. Six Seasons is a prized addition to any cookbook collection. --Jessica Howard, bookseller at Bookmans, Tucson, Ariz.