Six Seasons Of Pasta (a New Way With Everyone's Favorite Food)

By (author) McFadden, Joshua; By (author) Holmberg Martha
Short description/annotation:
In the follow up to the mega-successful Six Seasons: A New Way with Vegetables, James Beard Award-winning author Joshua McFadden gives pasta the same considered and wide-ranging treatment with recipes for six seasons throughout the year and comforting any-season classics employing McFadden''s no-fail build-the-sauce-in-the-skillet technique.
Description:

In the follow-up to Six Seasons: A New Way with Vegetables, James Beard Award-winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home.

In Six Seasons: A New Way with Vegetables, Joshua McFadden''s approach to seasonal produce revolutionized the way we cook with vegetables. Now, he''s back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season''s bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall''s warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden''s no-fail "build-the-sauce-in-the-skillet" method. McFadden''s time-tested technique will always result in a satisfying and delicious bowl of pasta.

Biographical note:
Joshua McFadden is a bringing fresh energy to Berny Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he''s building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he''s not working the land, Joshua is a sought-after consultant in the food world-helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua''s first book, Six Seasons: A New Way with Vegetables, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, Grains for Every Season: Rethinking Our Way with Grains, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc.