Joshua McFadden, Martha Holmberg: Six Seasons Cookbook

In Six Seasons, A New Way with Vegetables, Joshua McFadden of Portland's lauded Ava Gene's restaurant channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons. The recipes follow 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.

• Cookbook includes 225 recipes celebrating the flavor of vegetables at their peak.
• Chapters begin with recipes featuring raw vegetables at the start of their season.
• As growing season progresses, each chapter turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews.
• Inventive dishes include Asparagus, Garlic Chives, and Pea Shoots; Cream of Celery Soup; Cauliflower Steak; Israeli Spiced tomatoes and Chickpeas; and Carrot Pie in a Pecan Crust
• Hardcover, 384 pages

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