2024 the best way to cook cabbage review

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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.

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4.8 out of 5 stars
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In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice comes Mosquito Supper Club. The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom’s personal reflections of more than 40 years behind the stove. Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments.

Publisher ‏ : ‎ Artisan; First Edition (May 2, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 384 pages
ISBN-10 ‏ : ‎ 1579656315
ISBN-13 ‏ : ‎ 978-1579656317
Item Weight ‏ : ‎ 3.3 pounds
Dimensions ‏ : ‎ 7.8 x 1.5 x 10.5 inches
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Review for "Six Seasons: A New Way with Vegetables"
Review: As an avid home cook and vegetable enthusiast, I recently delved into the culinary world presented in "Six Seasons: A New Way with Vegetables," and it has completely changed the way I approach cooking and savoring vegetables.This cookbook, written by Joshua McFadden, takes a refreshing and innovative approach to vegetable-centric cooking, divided into the six distinct seasons of the produce calendar. Each season celebrates the bounty of vegetables available during that time, inspiring me to embrace the seasonal variations and experiment with new flavors and ingredients.One of the book's strengths lies in its thoughtful organization and informative content. The author's deep understanding of vegetables shines through, as he shares insights into the unique characteristics of each vegetable and the best ways to highlight their flavors. From root vegetables in winter to tender greens in spring, the recipes are tailored to make the most of the seasonal offerings.I appreciate the simplicity and elegance of the recipes presented in "Six Seasons." While some cookbooks can be overwhelming with elaborate techniques, McFadden's approach is approachable and encourages home cooks of all skill levels to explore and enjoy the pleasures of vegetable-focused dishes. Each recipe is well-written and easy to follow, and the accompanying photographs beautifully capture the vibrant colors of the dishes.The emphasis on fresh, locally sourced ingredients resonates with my desire to create sustainable and wholesome meals. The cookbook has inspired me to visit farmers' markets and explore a wider range of vegetables, opening up a whole new world of culinary possibilities.As I worked my way through the recipes, I found myself experimenting with flavors and textures, gaining a newfound appreciation for the versatility of vegetables. The dishes are not only delicious but also nutritious, making it easier to incorporate more plant-based meals into my diet.In terms of value for money, "Six Seasons" is a treasure trove of vegetable-based culinary inspiration. Its timeless appeal and focus on seasonal cooking make it a book I will turn to year after year. The wealth of knowledge and culinary wisdom within its pages make it an invaluable addition to any home cook's collection.In conclusion, "Six Seasons: A New Way with Vegetables" is a must-have for anyone looking to elevate their vegetable cooking game and embrace the joys of seasonal produce. Joshua McFadden's approachable style, insightful guidance, and mouthwatering recipes have enriched my culinary journey, and I highly recommend this book to all vegetable lovers and aspiring chefs alike.

Reviewer: I Do The Speed Limit
Rating: 5.0 out of 5 stars
Title: A must-have for fresh vegetable lovers; extremely rewarding for CSA members, gardeners, growers, farmers' market patrons
Review: If you are into vegetables, if this title has piqued your interest, (and obviously it has since you are reading the reviews on this product page), then "Six Seasons, a New Way with Vegetables" is a book you must seriously consider.Whether you have your own vegetable gardens or get a weekly CSA box or patronize a thriving farmers' market, you owe it to yourself to pick up a copy of this book. If you would rather eat veggies than meat, you have to have it. I haven't seen such an exciting and creative vegetable-themed cookbook in a long time. Besides dealing with the vegetables themselves, Joshua McFadden has loaded this book with wonderful vinaigrettes, sauces, and butters. He makes valuable and experienced recommendations of his favorite flavor enhancers, too.I am so enamored of this book that it sits on the edge of my ottoman where I prop my feet up, and I re-read some part of it daily: It is that time of the year when veggies really come into their own--exciting and varied and so obviously fresh--that I can't get enough of them. It is so, so satisfying and rewarding to have so many terrific recipes to refer to for the vegetables and herbs and greens that I have at hand, in hand. We do get a CSA half-bushel box each Wednesday, and I always have an assortment of fresh vegetables in our refrigerator bins, with overflow in a cooler on our porch. I also have a thriving herb garden, and a small raised garden of leafy greens. Plus my tomatoes are ripening, and sweet corn is ready in my area. (The corn recipes in this book are great!) So, this cookbook is right up my alley, and it came available at the perfect time.And, get this: He encourages us to eat our green salads with our hands. Tried it and loved it and will continue to eat salads with my fingers from here on out.He does an excellent job of training the reader to season properly. He salts, peppers, and dashes vinegars on his fresh greens, then tastes and adjusts. Then he adds olive oil for richness and mellowness. The technique works well for me.McFadden has a technique that I find invaluable: Dry-grill veggies. After many years of trying, I had finally discontinued grilling vegetables. Period. Didn't like the taste of most veggies on the grill. McFadden claims that off-flavor is the oil in the marinade or simply the oil that one uses to "grease" whatever vegetables get put on the grill. Solution? Don't oil them, put them on the grill without adornment, and dress them after you take them off the grate. Simply amazing how well this technique works.He also is a fan of refrigerator pickles. I am too, and I am always searching for and buying cookbooks that contain new ideas for frig pickles. There are two charts for frig pickles--listing vegetables along with appropriate seasonings to go into a basic brine. There is a longer list of vegetables that go into a cold brine, a short list suited for a hot brine.I like that he incorporated grains into his veggie dishes, too.And the idea of six seasons? It’s about time we acknowledge them. Those of us who garden vegetables know in the back of our minds that there are many differences between early and late summer. Those of us down South, (I grow in south-central Texas), can even call out Early Spring and Late Spring, and Early Fall and Late Fall, rather than the three Summer seasons that are called out in this book. But it is good to acknowledge them all: For me, acknowledgement spurs me to plant earlier and more.Recipes in this book are arranged by season, then alphabetically by main vegetable. There are line drawings in addition to full-color photos of the veggies themselves, how-to photos and finished dishes. The pages are a nice, heavy stock, and the books is a hardback.My favorite recipe at this point is a fairly simple one: Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce. I could make it all grilling season long. And I don't need the steak. And I can make it with summer squash, too, but the carrots and onions is a must. And the Spicy Fish-Sauce Sauce comes together in a few minutes of prep work. (I use Red Boat fish sauce as McFadden recommends).The sliced Hakurei turnips with herbs, yogurt and poppy seeds is almost too awesome looking to eat--but we did, and can't wait until those turnips come back into season.How much do I love this book? I am a reviewer of cookbooks. It's one of my hobbies. And I first received this one as a temporary download from the publisher. I worked with the recipes for quite a while before this book was published a few weeks ago. But, as you can see from the "Verified Purchase" tag at the top of this review, I had to have my own copy. And, now that it is in my hot hands, I can say that it's even better than it was in its preliminary form.

Reviewer: Alex
Rating: 5.0 out of 5 stars
Title: Overall a great year round veggie cookbook, with some gaps
Review: I've been cooking out of this for about a year. A lot of the recipes in this book are great, and most of them aren't too hard to make. I've gotten a lot of mileage out of this one. The salads in particular are pretty much all huge winners -- creative, delicious, and good ways to use veggies. I especially like that there are often tips at different stages for what the seasoning mix should taste like.Downsides:I'd say most of the recipes are good-or-great, but a couple (like the radish and honey one, squashed risotto) just flopped so badly I was left scratching my head.There are a lot of common veggies that aren't covered in here. Like I get that McFadden doesn't like spinach or whatever, but that doesn't stop spinach from showing up in my CSA box. I would have appreciated more recipes for stuff like red kale, mustard greens, bok choy, chard, etc.

Reviewer: Lala
Rating: 5.0 out of 5 stars
Title: Inspiring and Delicious Vegetable Recipes
Review: This cookbook is a game-changer for anyone who loves cooking with fresh vegetables. The recipes are creative, seasonal, and packed with flavor. It’s truly inspiring and has expanded my culinary horizons.

Reviewer: Carolyn
Rating: 5.0 out of 5 stars
Title: Practical and pretty
Review: Beautifully done with lots of opportunity for practical application.

Reviewer: Erik E. Beerepoot
Rating: 5.0 out of 5 stars
Title:
Review: This book is fantastic. The recipes in it are top notch and really opened my eyes to the possibilities of seasonal cooking.

Reviewer: Teresa Ferreira Marques
Rating: 5.0 out of 5 stars
Title:
Review: Every recipe is excellent

Reviewer: Gabriela
Rating: 5.0 out of 5 stars
Title:
Review: This book is great!Reading it makes you wanna cook and savory vegetables with the same intensity and love as the author. I find it a great reference book to day to day meals, specially to help you vary with vegetables.

Reviewer: Mdleo
Rating: 5.0 out of 5 stars
Title:
Review: este libro es una belleza, la calidad de la narrativa, las fotografias, desde la portada hasta la ultima pagina, se encuentra un respeto superior por los vegetales de calidad, el sabor y las formas de aumentar y superar las expectativas de los consumidores. El respeto por los productores que se toman en serio la agriculura de dicha materia prima.

Reviewer: L.V.
Rating: 5.0 out of 5 stars
Title:
Review: De plus en plus, au fil des saisons, je vois tous les légumes présentés dans ces recettes trouver leur place sur la table du marché, et je suis attiré par ce livre pour des idées simples, nourrissantes et gourmandes. Je pense que c'est le livre parfait pour quelqu'un qui veut inclure plus de légumes dans le régime alimentaire familial. Une excellente caractéristique des recettes du livre est que j'ai souvent tout ce dont j'ai besoin pour une recette donnée sans avoir à faire des courses specials.