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Six Seasons



Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all i... more details

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Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot - more variety, more colours and textures. Late summer is the lush period - the richest colours, most vibrant flavours, and sensuality. Then back to fall and winter, when life in the fields slows down. In each of the six seasons, McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can. Vegetables appear not only in their prime seasons but also in multiple seasons, because how you handle, say, a young spring carrot bears no relationship to what you do to storage carrots in winter.McFadden's intuitive feel for the way seasons affect flavour translates into recipes that coax out the best of each ingredient. The 225 fresh, modern, and entirely approachable recipes range from the raw to the cooked 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 without the use of unnecessary fats. These are but a few of the many lessons taught in this beautifully photographed book. Review: A great book. Period. . . . Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . In fact, it's about as close to a perfect cookbook as I have seen. What McFadden and Holmberg have achieved is no small feat: This is a book that will educate nearly everyone who picks it up, a book beginner and seasoned cooks alike will reach for repeatedly. It's the rare book that achieves what it sets out to do, and manages to do so in a manner that is both appetizing and engaging. It is accessible without sacrificing its artistry. --Lucky Peach Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They're also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden's] approach to seasoning. . . . Trust me: Read this book and you'll never look at cabbage the same way again. --Bon Appetit, 11 Spring Cookbooks You'll Actually Cook From Stellar mix-and-match recipes that highlight produce at its gorgeous peak. --Food & Wine A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks. . . . This cookbook deserves to become a well-thumbed, vital addition to any kitchen. --Publishers Weekly, starred review Essential techniques that can help cooks become better at preparing seasonal and local vegetables. . . . Attractive vegetable recipes range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. Under McFadden's tutelage, cooks will learn how to bring out the best in every humble vegetable. --Library Journal, starred review McFadden's debut cookbook is an invaluable resource for all things veggie. --Booklist, starred review This cookbook might put meat out of business. It's that good. . . . A rare source of new ideas about vegetables. McFadden's forward-looking sensibility infuses every recipe. --Portland Monthly Downright thrilling. . . . Divided into six seasons rather than the traditional four--a more accurate reflection of what's happening in the fields--the book encourages readers to embrace what he calls 'the joyful ride of eating with the seasons. . . .' On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables. --Sunset This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook. --Dan Barbe
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