Six Seasons: A New Way with Vegetables - Hardcover, Joshua McFadden

 
Unerreicht in seiner Fähigkeit, Gemüse in den Mittelpunkt zu stellen, ist 'Six Seasons' ein kulinarisches Abenteuer durch die Jahreszeiten. Mit einer Prise Humor und einer Handvoll Erde zeigt uns Joshua McFadden, wie man aus einem simplen Rübchen ein Festmahl zaubert. Von Frühlingserwachen mit knackigen Salaten bis hin zu winterlichen Wurzelgemüse-Wunderwerken, dieses Buch ist ein Kaleidoskop der Farben und Aromen. Es ist eine Ode an die Aubergine, ein Sonett für die Sellerie und ein Gedicht für die grünen Bohnen. Wer hätte gedacht, dass man mit ein paar Karotten und einer Prise Kreativität die Geschmacksknospen so zum Tanzen bringen kann? 'Six Seasons' ist nicht nur ein Kochbuch, es ist ein Kompass durch das Labyrinth der Landwirtschaft, ein Spiegel der Seele des Bodens und ein Tagebuch der Erde selbst.

 
Winner, James Beard Award for Best Book in Vegetable-Focused CookingNamed a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and moreFeatured in The Strategist ’s Nonobvious Wedding Gift Guide“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.”—USA Today, 8 Cookbooks for People Who Don’t Know How to Cook“If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.”—Epicurious“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”—Lucky PeachJoshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—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. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

 
Optimal für Gemüseliebhaber, die das ganze Jahr über saisonale Rezepte ausprobieren möchten.