Six Seasons

• Format Hardback | 352 pages
• Dimensions 194 x 264 x 38.1mm | 1,478.71g
• Publication date 02 May 2017

ix 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…