Cookbook - Six Seasons in the Kitchen

Joshua McFadden, chef and market gardener, teaches us how to reconnect with the good taste of vegetables and classifies his recipes according to six seasons: spring, early, mid and late summer, fall and winter.More than 200 recipes that showcase vegetables, in all their forms, as starters and desserts, for flexitarians and vegetarians. Raw, delicately seasoned, grilled or marinated, cook them from the leaf to the root to ensure you don't miss any of their flavors.Navigate sweet, spicy, creamy and crunchy with pea carbonara pasta, cream of celery soup, tuna and squash gratin, carrot and pecan tart and stuffed arancini, and transform your ordinary vegetables into extraordinary dishes.