Six Seasons: A New Way with Vegetables

“This is the most important cookbook I own. Every recipe is great but its much more than just recipes. It teaches you how to think about vegetable forward food in a way that lets them star alongside any meat dish. If I was going to cook through any cookbook front to back, this would be it!”

“This book is split into Spring, Early Summer, Midsummer, Late Summer, Fall, and Winter and each section highlights vegetables that are in season at that time with the best recipes for them. We looove cooking from it and could not recommend more highly.”

“My tomatoes aren't fruiting yet but omg I love this pasta recipe and am so excited to make it again. Simple and perfect in every way. I mix some Sungolds with whatever cherry tomato variety I have and it always works. This is my very favorite cookbook and one of the only ones that fits most effortlessly into this time of my life: lax gardening, parenting, working, and avoiding max-ed out perfectionist tendencies: Sun Gold Tomato Pasta with Basil and Garlic Six Seasons | Joshua McFadden”

“I don't know why I dabble with this cookbook when I could be absorbing so much more from it. Made the kale sauce for any pasta last night!”

“Veggie forward and goes with the seasons. One of my most used cookbooks!”

“I love vegetables and I love this cookbook.”

“Delicious, innovative takes on seasonal eating that makes magic of whatever is growing in the PNW’s six seasons— though this is a must-have book no matter where you live in the US!”