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Six Seasons : A New Way with Vegetables

Six Seasons : A New Way with Vegetables

$58.00

 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.

Product details

  •  Hardback | 384 pages
  •  194 x 264 x 40.64mm | 1,474.18g
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  •  Artisan Division of Workman Publishing
  •  New York, United States
  •  English
  •  130 color photographs and illustrations
  •  1579656315
  •  9781579656317


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