Chef Joshua McFadden’s cookbook “Six Seasons: A New Way with Vegetables” divides the growing season into six seasons rather than the traditional four and encourages readers to embrace what he calls “the joyful ride of eating with the seasons.” McFadden will be at the Jesup Memorial Library on Thursday, August 10 at 7 p.m. for an author talk and book signing. McFadden spent two years managing Barbara Damrosch and Elliot Coleman’s Four Season Farm before opening his renowned trattoria Ava Gene’s in Portland, Oregon.
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. Lucky Peach writes, “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.”
Books will be on sale that night courtesy of co-sponsor Sherman’s Books. For more information, contact the Jesup at 207-288-4245 or email@example.com.