Six Seasons Cookbook

A year of vegetables, organized the way they actually grow.

Joshua McFadden's guide to cooking by the season, built around the idea that vegetables have more than four seasons — they have six. The recipes start from square one and lean on minimal ingredients, so a weeknight dinner comes together without a long list or a long night. Umami-rich, unfussy, made to be cooked again and again.

Why We Chose It

We love this book because you can search by vegetable. When a rutabaga turns up in your box and you have no idea what to do with it, you turn to its page and find several ways forward. It's the reference we reach for when the counter is full and the plan is empty.

The recognition speaks for itself. Winner of the James Beard Award for Best Book in Vegetable-Focused Cooking, and named a Best Cookbook of the Year by the Wall Street Journal, Bon Appétit, Food Network Magazine, The Atlantic, USA Today, and more.

"Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden's guide excels at both. These are recipes that every last relative around your holiday table would use because they're umami-rich and can be made on a weeknight."

Details

• Author: Joshua McFadden
• Winner, James Beard Award for Best Book in Vegetable-Focused Cooking
• Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, USA Today, Seattle Times, Eater, and more
• Featured in The Strategist's Nonobvious Wedding Gift Guide
• Organized by vegetable and by season for easy searching
• Weeknight-friendly recipes built on minimal ingredients