Sechs Jahreszeiten: Ein neuer Weg mit Gemüse von Joshua McFadden (2017, Hardcover)-

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Six Seasons : A New Way with Vegetables by Joshua McFadden (2017, Hardcover)
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Artikelzustand
Sehr gut: Buch, das nicht neu aussieht und gelesen wurde, sich aber in einem hervorragenden Zustand ...
ISBN
9781579656317
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Artisan
ISBN-10
1579656315
ISBN-13
9781579656317
eBay Product ID (ePID)
228820073

Product Key Features

Book Title
Six Seasons : a New Way with Vegetables
Number of Pages
384 Pages
Language
English
Publication Year
2017
Topic
Specific Ingredients / Vegetables, Individual Chefs & Restaurants, General, Seasonal
Illustrator
Yes
Genre
Cooking
Author
Joshua McFadden
Format
Hardcover

Dimensions

Item Height
1.5 in
Item Weight
52.1 Oz
Item Length
10.5 in
Item Width
7.8 in

Additional Product Features

Intended Audience
Trade
LCCN
2016-038070
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 Edition
23
Dewey Decimal
641.564
Synopsis
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 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 Number
TX714.M3826 2017
As told to
Holmberg, Martha

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  • von heartretro
    24. Apr. 2018

    Farm to Table Unique Vegetable Recipes

    Fantastic book with farm to table unique vegetable combinations and recipes. It is fun to read, as well as cook with! Recipes are easy to follow, and contain interesting combinations of ingredients.

    Bestätigter Kauf: JaZustand: NeuVerkauft von: mercado.central

  • von cynkim-14
    17. Sep. 2019

    Inspired Ideas for Seasonal Eating at Its Best

    Before I even looked at a recipe, I knew I'd love Joshua's book when I saw the P.S. on the back page. "Don't buy tomatoes in winter. Love, Joshua" Very interesting flavor combinations for each season of the garden (or market if that is where you shop). One of the favorites so far is the Spaghetti (I used barley), Swiss chard, pine nuts, raisins (I used currants), and chilis. We served it with slow-roasted Copper River Salmon with spring herb sauce from Jerry Traunfeld's cookbook, The Herbal Kitchen. WOW, happy taste buds!

    Bestätigter Kauf: JaZustand: NeuVerkauft von: honeycrispy

  • von miarc1
    28. Jun. 2017

    Fancy!

    Recipes are more gourmet than I expected not family fare in my opinion. But there is some good information and I have enjoyed it reviewing the photos and info, but unlikely I will make many of the recipes.

    Bestätigter Kauf: JaZustand: NeuVerkauft von: kimbatso

  • von mawa-7649
    12. Okt. 2021

    A gift

    Given as a gift and was well received.

    Bestätigter Kauf: JaZustand: NeuVerkauft von: migoods_store

  • von emergen2003
    06. Apr. 2021

    Great book.

    Great book.

    Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: sunrbl7books

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