Got this because I was trying to expand my own culinary ability. There's a lot of information here, but rewarding for those who take the time to read it.

Even before I started a Cookbook Book Club at my library in October 2016 (after hearing a great presentation about them at the RI Library Association conference in 2016), I had a category on here for cookbooks because I have made it a point over the past 7 years or so, to really look at the entire book not just a few recipes and stick it back on the shelf. I'm very choosy about which books I'll buy and put on my shelf. This book I may own someday but for now I borrowed it and spend a good amount of time assessing it. One of the nicest features of this book is that there are drawings of the vegetables. This helps out a lot when you get a Veggie Box like we do from Farm Fresh RI. They email a list of the vegetables contained in the box but I don't waste paper printing it out so I having this book would be a nice help when we are trying to tell the difference between kohlrabi and a very large beet!

I liked the way this book was laid out. And it was nice to have the veggies separated out into the “six seasons” with corresponding recipes for each. The other thing I liked about this book was the author listed recipes for other things he uses regularly beforehand including pickles and croutons. A nice addition to any foodie’s collection.

I love the concept but wasn't a huge fan of the layout
It's my style of food, so for me this would be a nice addition to my collection.
I think its a nice book for inspiration and ethusiasts

The Marvelous Site has chosen SIX SEASONS by Joshua McFadden has its MARVELOUS NONFICTION BOOK OF THE MONTH for February 2018. The book review below is a "reviewaka" based on an ancient Japanese poetry form.

Six Seasons: A New Way with Vegetables
by Joshua McFadden
with Martha Holmberg
c2017

Four Seasons Farm, Maine
puts the chef in the garden
pure veggie magic

inventive, fresh recipes
in praise of earth’s offerings

MM

I did enjoy reading the book. However I would be spending a lot of money to buy most of the ingredients since they are not normally in my pantry.

The recipes seems so interesting, but difficult to make!

Great book! Makes you want to get cooking some seasonal veggies RIGHT NOW!

This had some really interesting and delicious looking recipes in it that I can't wait to try out!

Fabulous variety and excellent photography. I loved the personal stories, you really felt engrossed in the ingredients and felt compelled to broaden your pallet. Excellent

In a bumper crop year for vegetable cookbooks, Six Seasons is the companion we all need for farmers' market season. It's a book that encourages you to try unfamiliar vegetables and offers delicious preparations for the ones you already love. I've cooked from the Spring section so far and can't wait to keep coming back to it through the year.

Great cookbook about the different seasons of vegetables. Eating green salads with your hands and refrigerator pickles! Wonderful, well written, interesting cookbook.

I was very excited to receive Six Seasons by Joshua McFadden through Netgalley.
As someone who lives in a household that grows their own veggies and fruits being able to know more about seasonal offerings, that are available through out the year was a refreshing take on a cook book.
The recipes were simple, east to follow and uncomplicated. And the ideas were perfect, its just the kinds of dishes I would actually enjoy eating.
This was truly my kind of food. I'm excited to try some of the other recipes over the coming year!
Anyone looking to know more about the food near by around you, and about what really grows and when. Or hits their weekly farmers market is going to love this one.

TITLE: A must-have for fresh vegetable lovers; extremely rewarding for CSA members, gardeners, growers, farmers' market patrons

If you are into vegetables, if this title has piqued your interest, (and obviously it has since you are reading the reviews on this product page), then "Six Seasons, a New Way with Vegetables" is a book you must seriously consider.

Whether you have your own vegetable gardens or get a weekly CSA box or patronize a thriving farmers' market, you owe it to yourself to pick up a copy of this book. If you would rather eat veggies than meat, you have to have it. I haven't seen such an exciting and creative vegetable-themed cookbook in a long time. Besides dealing with the vegetables themselves, Joshua McFadden has loaded this book with wonderful vinaigrettes, sauces, and butters. He makes valuable and experienced recommendations of his favorite flavor enhancers, too.

I am so enamored of this book that it sits on the edge of my ottoman where I prop my feet up, and I re-read some part of it daily. It is so, so satisfying and rewarding to have so many terrific recipes to refer to for vegetables and herbs and greens that I have at hand, in hand. We do get a CSA half-bushel box each Wednesday, and I always have an assortment of fresh vegetables in our refrigerator bins, with overflow in a cooler on our porch. I also have a thriving herb garden, and a small raised garden of leafy greens. Plus my tomatoes are ripening, and sweet corn is ready in my area. (The corn recipes in this book are great!) This book came available at the perfect time.

And, get this: He encourages us to eat or green salads with our hands. Tried it and loved it and will continue to eat salads with my fingers from here on out.

He does an excellent job of training the reader to season properly. He salts, peppers, and dashes vinegars on his fresh greens, then tastes and adjusts. Then he adds olive oil for richness and mellowness. The technique works well for me.

McFadden has a technique that I find invaluable: Dry-grill veggies. After many years of trying, I had finally discontinued grilling vegetables. Period. Didn't like the taste of most veggies on the grill. McFadden claims that off-flavor is the oil in the marinade or simply the oil that one uses to "grease" whatever vegetables get put on the grill. Solution? Don't oil them, put them on the grill without adornment, and dress them after you take them off the grate. Simply amazing how well this technique works.

He also is a fan of refrigerator pickles. I am too, and I am always searching for and buying cookbooks that contain new ideas for frig pickles. There are two charts for frig pickles--listing vegetables along with appropriate seasonings to go into a basic brine. There is a longer list of vegetables that go into a cold brine, a short list suited for a hot brine.

I like that he incorporated grains into his veggie dishes, too.

And the idea of six seasons? It’s about time we acknowledge them. Those of us who garden vegetables know in the back of our minds that there are many differences between early and late summer. Those of us down South, (I grow in south-central Texas), can even call out Early Spring and Late Spring, and Early Fall and Late Fall, rather than the three Summer seasons that are called out in this book. But it is good to acknowledge them all: For me, acknowledgement spurs me to plant earlier and more.

Recipes in this book are arranged by season, then alphabetically by main vegetable. There are line drawings in addition to full-color photos of the veggies themselves, how-to photos and finished dishes. The pages are a nice, heavy stock, and the books is a hardback.

And Martha Holmberg? I think she did a fine job of helping McFadden put his recipes and ideas into book form.

My favorite recipe at this point is a fairly simple one: Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce. I could make it all grilling season long. And I don't need the steak. And I can make it with summer squash, too, but the carrots and onions is a must. And the Spicy Fish-Sauce Sauce comes together in a few minutes of prep work. (I use Red Boat fish sauce as McFadden recommends).

The sliced Hakurei turnips with herbs, yogurt and poppy seeds is almost too awesome looking to eat--but we did, and can't wait until those turnips come back into season.

How much do I love this book? I am a reviewer of cookbooks. It's one of my hobbies. And I first received this one as a temporary download from the publisher. I worked with the recipes for quite a while before this book was published a few weeks ago. But, as you can see from the "Verified Purchase" tag at the top of this review, I had to have my own copy. And, now that it is in my hot hands, I can say that it's even better than it was in its preliminary form.

I am SO impressed! It takes something pretty extraordinary to catch my attention and catapult a cookbook to both a 5-star rating and an immediate place on my must-own list. I am picky with cookbooks; I just don't have the space to own many, so I carefully evaluate whether a new book will be consulted often and cooked from, and whether it offers something new that my other books don't provide. Only a scant handful of cookbooks jump from the "read it once" category to "I need this now!" This one does. I took so many notes. I am inspired to cook, frantic to get to a farmers' market, and just plain excited to try these recipes. The author has a daunting, impressive resume and his recipes don't disappoint. Get thee to a bookstore!

For those who want to eat a healthier, more environmentally sustainable diet, then look no further. This cookbook fits the bill exactly with an incredibly diverse selection of vegetable-focused recipes for literally every single part of the year.

Unable to download on 3 tablets and desktop computer. Thank you for the chance

Six Seasons is full of recipes showcasing the beauty of fresh produce, mainly vegetables. Joshua McFadden has such respect for the ingredients that every recipe seems well thought out, and directions are thorough and very well written. This is not a vegetarian cookbook, although the recipes focus on vegetables, they often include meat.

The skill level required ranges from simple (one ingredient sauces and twists on basic classics like Carbonara and Frittata) to more challenging (yet not discouragingly so) recipes with more ingredients and steps. The flavors in the recipes make sense, and many are classic combinations amplified with some added extra zing.

The book is divided into six seasons, per the title, and further divided into vegetables in each season. First, how to choose, care for, and prepare the vegetables is explained, and then a few recipes are provided for each vegetable. The seasons included are Spring, Early Summer, Midsummer, Late Summer, Fall and Winter.

I loved the care with which the vegetables were treated. And the strong fresh from the garden vibe. And I want to try about half of the recipes in the book. This is definitely worth checking out. Highly recommended for home chefs who love fresh produce.

I am unable to open the download of the book, and therefore unable to review unfortunately.

Six Seasons of Vegetables: 225 Recipes That Follow Peak Flavor Throughout the Year
by Joshua McFadden is a vegetable-based cookbook that has recipes organized by the seasons. Throughout his cookbook you will find plenty of tips and color photos which should help both novice and seasoned cooks prepare the recipes.

I loved what Martha Homberg wrote "The most important concept was the simplest --- how to season a dish." Homberg, who helped write the cookbook, made this comment about what she learned while helping to write the cookbook. Learning to season well and at the right time truly helps take a dish from ho-hum to wow.

I loved his Larder and Go-To Recipes found in the Six Seasons cookbook. The larder portion of the book offers up recommendations on what to stock in your pantry while the Go-To Recipes are foundation recipes used throughout the Six Seasons cookbook.

Some of the recipes you'll find include:

Lemon Cream (a spring-type recipe)
Very Flaky Pastry Dough (used in savory pies and galettes)
Batter for Fried Vegetables
Pasta Carbonara with English Peas
Butter Greens Salad with Melted Cheese
Smashed New Potatoes with Lemon and Lots of Olive Oil
Rigatoni with Broccoli and Sausage
Sautéed Four Ways
Spaghetti with Small Tomatoes, Garlic, Basil, and Chiles
Roasted Mushrooms, Gremolata-Style
Steamed Cabbage with Lemon, Butter, and Thyme
Fried Potato and Cheese Pancake
Smashed Rutabaga with Apples and Ham

Recommend.

Review written after downloading a galley from Net Galley.