Great book! It's one to work one's way through and try some recipes, while saving it for the next season to try again. I'm going to have to either purchase it or get it again from the library. ( )

There are a lot of good ideas in here, but also a lot of recipes that are just too complicated for a 2 person household. No, I am not going to keep a lot of flavoured butters and sauces in the refrigerator. ( )

I am working my way through this cookbook and everything is so tasty!! I love that there are very few meat recipes. The pictures are great but hot damn if you are a gardener there are so many options for every part of the harvest season. It's not easy to find a variety of really great parsnip recipes...or chard...or celery root but this book has them and they are fantastic!!! ( )

I loved this book. Checked it out of the library because I'd read a few favorable reviews, and liked it so much I've bought a copy. The full-page color photos are mouthwatering, the recipes are easy to follow yet different enough to warrant another cookbook on my shelves, and the chef/author's enthusiasm and knowledge make this more than a collection of recipes. The concept is to cook using the freshest produce available, hence cooking seasonally (and he's divided it into 6 instead of 4 seasons). This is not a vegetarian cookbook (lamb, chicken, beef & fish are all included) but the majority of the recipes are vegetarian or can be easily adapted. ( )

Six Seasons is full of recipes showcasing the beauty of fresh produce, mainly vegetables. Joshua McFadden has such respect for the ingredients that every recipe seems well thought out, and directions are thorough and very well written. This is not a vegetarian cookbook, although the recipes focus on vegetables, they often include meat.

The skill level required ranges from simple (one ingredient sauces and twists on basic classics like Carbonara and Frittata) to more challenging (yet not discouragingly so) recipes with more ingredients and steps. The flavors in the recipes make sense, and many are classic combinations amplified with some added extra zing.

The book is divided into six seasons, per the title, and further divided into vegetables in each season. First, how to choose, care for, and prepare the vegetables is explained, and then a few recipes are provided for each vegetable. The seasons included are Spring, Early Summer, Midsummer, Late Summer, Fall and Winter.

I loved the care with which the vegetables were treated. And the strong fresh from the garden vibe. And I want to try about half of the recipes in the book. This is definitely worth checking out. Highly recommended for home chefs who love fresh produce.

**eARC Netgalley** ( )