by Joshua McFadden with Martha Holmberg
If there were a motto for modern Northwest cuisine, it would be buy locally, cook seasonally, and Portland chef Joshua McFadden fully embodies this ideal. With 225 vegetable forward recipes, divided into chapter's representing six seasons (three in Summer), this book is full of deceptively simple recipes that are big in taste and complexity. Chef McFadden cooks with a realistic approach seasoned with attitude and point of view, creating dishes that "celebrate flavor at it's peak," and while the focus is on vegetables, this is not a vegetarian cookbook. With plates like Braised Beef with Lots and Lots of Onions happily coexisting alongside recipes for Cauliflower Ragu and Winter Squash and Leek Risotto, this is a book for anyone who wants to cook more closely with the changing seasons.
Hardcover: 384 pages
top-quality spices for20 years