McFadden's intuitive feel for the way seasons affect flavour translates into recipes that coax out the best of each ingredient. Six Seasons contains over 225 fresh, modern, and entirely approachable recipes, which range from the raw, to the cooked, all the way to the preserved. While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role. All have that great vibrancy made possible by McFadden's keen sense with seasoning, and his ability to get to deep and rich flavours without the use of unnecessary fats.These are but a few of the many lessons taught in this beautifully photographed book.
Joshua McFadden is chef/owner of Portland, Oregon's Ava Gene's, voted by Bon Appetit as one of the top five restaurants of 2013. Before moving to Portland, McFadden helped define the burgeoning Brooklyn food scene when he was chef de cuisine at Franny's; his other restaurant experience includes Momofuku, Blue Hill, and Lupa in New York and the groundbreaking raw food restaurant Roxanne's in Larkspur, California. McFadden also spent time in Rome, cooking at Alice Waters' project in sustainable dining at the American Academy. McFadden kindled his love of soil, seeds, and seasons during two years as farm manager at Maine's Four Season Farm, founded by sustainability pioneers Eliot Coleman and Barbara Damrosch.