Six Seasons of Pasta: A New Way with Everyone's Favorite Food
Six Seasons of Pasta: A New Way with Everyone's Favorite Food
Table of Contents: Ragus Charred Vegetable Ragu Green Lentil Ragu Marinara Sauce Marcella's Tomato-Butter Sauce with Long-Cooked Kale Nut Ragu Chicken Ragu Bianco Lamb Ragu Pork Shoulder Ragu with Lemon...
Regular price
$50.00
Sale price
$50.00
Regular price
Unit price
per
Shipping calculated at checkout.
Vendor
Artisan PublishersType
Print BooksBinding
Spiral BindingCouldn't load pickup availability
People are viewing this right now
Description
|
Table of Contents: Aglio e olio Amatriciana Cacio e Pepe Carbonara al Limone with Cream "Penne" alla Vodka Pomodoro Sausage and Tomato Nduja and Tomato Meatballs with Tomato Sauce, And More Meatballs in Marcella's Tomato Butter Sauce with Long-Cooked Kale Meatballs in Kale Sauce Beef and Pork Meatballs Bolognese-style Lasagna (Customizable) American-Style Lasagna (Slightly Customizable) Spring Artichokes with Tomato and Mint Artichokes with Chicken and Lemon Ricotta Artichokes with Chicken Ragu Bianco Artichokes, Peas, Favas, and Asparagus Pasta Salad with Roasted Artichokes and Salmon Asparagus with Almonds and Lemon Asparagus with Crab, Brown Butter, and Lemon Asparagus with Tuna Springtime Pasta Salad Favas with Prosciutto, Cream, and Black Pepper Fava and Almond Pesto Leeks with Mussels, Fish, and Cream Melted Leeks with Sausage, Olives, and Oregano Leek Alfredo with Shrimp Nettles alla Gricia Nettles with Whipped Lemon Ricotta and Chile Crisp Peas with Pancetta, Onion, and Tomato Peas with Pistachio, Olives, and Mint Peas with Squid, Tomato, and Parsley Ramps with Extra-Virgin Olive Oil Ramps with Clams, Tomatoes, and Pancetta Ramp Pesto with Hazelnuts, Lemon, and Chiles Turnips and Turnip Greens with Anchovies and Garlic Butter Turnips with Lemon Ricotta and Hazelnuts Early Summer Beets with Brown Butter and Poppy Seeds Golden Beets with Golden Raisins, Pine Nuts, and Sausage Carrots with Basil Pesto Hawaii-Inspired Pasta Salad Celery with Shrimp, Jalapeño, and Walnuts Pasta Salad with Celery, Provolone, Salami, Olives and Pepperoncini Fennel with Mascarpone and Arugula Fennel with Salami, Tomato, and Mussels Pasta Salad with Fennel, Arugula, Radish, and Ricotta Salata Snap Peas with Nduja and Spring Onion Snap Peas with Lamb Ragu and Fiore Sardo Midsummer Broccoli and Sausage Broccoli with Pancetta, Black Pepper, and Pecorino Broccoli Fra Diavolo with Jalapeño Broccoli with Halibut and Lemon Broccoli with Broccoli-almond Pesto Cauliflower "Alfredo" with Shrimp, Parsley, and Lemon Cauliflower with Olives, Tomato, and Chiles Sweet and Sour Cauliflower with Tomato, Raisins, and Pine Nuts Green Beans with Pickled Ramp Butter and Chile Crisp Green Beans with Tuna and Mushrooms Green Beans with Garlic Confit, Mussels, and Almonds Long-cooked Green Beans with Tomato, Mint, and Breadcrumbs New Potatoes and Green Beans with Sun-dried Tomato and Almond Pesto Spaghetti alla Nerano Summer Squash and Cherry Tomatoes with Basil and Mint Summer Squash with Basil, Mint, and Pine Nuts Summer Squash with Pork and Beef Ragu with Kale and Chile Pasta Salad with Summer Squash, Tomatoes, Almonds, and Sun-Dried Tomato and Almond Pesto Late Summer Sweet Peppers with Pancetta, Shrimp, and Oregano Pasta Salad with Roasted Red Peppers, Salami, Mozzarella, and Croutons Hot Chiles with Fennel, Sausage, and Tomato Hot Chiles with Shrimp, Mussels, Squid, Basil, and Mint Corn with Jalapeños and Brown Butter Pasta Salad with Corn, Walnuts, Mozzarella, and Jalapeños Eggplant with Sun-Dried Tomato and Almond Pesto and Mint Eggplant with Garlic, Capers, Raisins, and Herbs Eggplant Puttanesca with Fresh Tomatoes Pasta Salad with Roasted Eggplant, Tomatoes, Herbs, and Ricotta Salata Roasted Cherry Tomatoes with Green Lentil Ragu Tomatoes with Whipped Tomato Ricotta, Basil, Mint, and Parsley Sun Gold Tomatoes with Basil and Garlic Heirloom Tomatoes with Lobster, Fresh Chiles, Summer Herbs, and Brown-Butter Butter Fall Pasta Fagiole Number One: The Classic Pasta Fagiole Number Two: The Creamy Bean Version Pasta Fagiole Number Three: The New Classic Brussel Sprouts with Sun-dried Tomato and Almond Pesto Chard with Anchovies, Olives, and Tomato Chard with Sausage and Whipped Ricotta Kale and Chicken "Piccata" Kale with Spicy Sausage, Cream, and Lemon Kale Sauce (Round Three) Mushrooms with Sausage, Spicy Chiles, and Burrata Mushrooms with Onion, Pancetta, and Cream Baked Mushroom and Chicken Ragu Bianco "Pot Pie" Winter Baked Ziti with Broccoli Rabe Cabbage with Lemon, Whipped Ricotta, and Chili Crisp Cabbage with Pancetta and Calabrian Chile Charred Cabbage with Pork Shoulder and Lemon Ragu Celery Root Cacio e Pepe Celery Root with Salt Cod, Chickpeas, and Rosemary Celery Root and Seafood "Chowder" Roasted Winter Squash with Nut Ragu Butternut Squash with Sausage, Sage, and Spicy Chiles Caramelized Onions with Fontina Chicken Noodle Soup (Customizable) Review Quotes: "Joshua McFadden forever changed the way I -- and probably you -- cook and eat [with his first book. His] newest cookbook, Six Seasons of Pasta, will be similarly essential. . . . [H]ighly cookable and welcoming to the average home cook." -- Eater, Best New Cookbooks for Fall 2025 Review Quotes: "McFadden is back with a . . . pasta-focused spin on his time-tested formula. Each chapter focuses on seasonally appropriate pasta variations, plus a section on year-round favorites, all made with store-bought dried pasta. Helpful techniques abound." -- Saveur, Must-Read Cookbooks, Fall 2025 Review Quotes: "While the recipes all look delicious, what's really special about this cookbook is McFadden's attention to detail regarding the proper preparation of pasta and sauce. He emphasizes the importance of choosing the right pasta shape and texture for the dish, salting the cooking water adequately, and using the right fats for the recipe and offers numerous variations on classic sauces to suit any diet. . . . This extensive and beautifully designed cookbook will appeal to a wide audience and has something for everyone, no matter their tastes or dietary restrictions." -- Library Journal, STARRED REVIEW Review Quotes: "Delicious. . . . McFadden uses seasonal cooking as his approach to innovative pasta dishes." -- TastingTable, Absolute Best Cookbooks of 2025 Review Quotes: "Highly informative . . . [McFadden] opens with a detailed dive into pasta fundamentals, listing sensory cues that can help determine when noodles are cooked ('the closer they are to al dente, the more water they absorb, and the quieter they become') and tips for ensuring that they are then fully coated in a smooth, unified sauce (he recommends adding a bit of pasta water and gently tossing with tongs). . . . This encyclopedic resource is sure to become an essential tool for home cooks looking to elevate their pasta skills." -- Publishers Weekly, Top 10 Cooking & Food Books of Fall 2025 Review Quotes: "Simple-but-genius techniques that stay with you forever." -- The Strategist, The Best Cookbooks to Gift This Year Review Quotes: "McFadden's tips will help you level up your dinner. . . . His approach is proof that truly great pasta isn't about being fussy or fancy; it's about paying attention to the small details that end up making a huge difference." -- Parade Review Quotes: "Full of creative twists on classics." -- New York Post, Great Books to Gift This Holiday Season Review Quotes: "Clear instructions for . . . easy and inspired dinners. . . . [The] flavor pairings make this a book sophisticated enough for the serious cook; the subject matter keeps it appealing for all." -- Albany Times Union, Best Cookbooks of 2025 Review Quotes: "A gorgeous book." -- Milwaukee Journal Sentinel, Exciting New Cookbooks to Give as Holiday Gifts Review Quotes: "Inspire[s] eyes-closed, murmuring-mmm rapture. . . . McFadden is a master of coaxing satisfying and finely tuned dishes out of the simplest array of ingredients. This book--which blessedly only calls for dried pasta, not fresh--is full of bold flavors and smart ideas that will make you very, very hungry." -- New York Times, The Best Cookbooks of 2025 Review Quotes: "This book is an essential addition to your cookbook shelves. . . . [It's] the opposite of cheffy: every recipe uses regular boxed pasta." -- Real Simple, Top Books of the Year to Add to Your Collection Review Quotes: "Delicious riffs on classic favorites [that] serve up pure coziness." -- Oprah Daily Biographical Note: Joshua McFadden is a bringing fresh energy to Berney 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. Review Quotes: "McFadden brings welcome inspiration to an ingredient in just about everyone's cupboard: dried pasta. . . . From classic to innovative takes, this book gives you the fundamentals to intuitively build pasta at home." -- Bon Appetit, Best Cookbooks of Fall 2025 Review Quotes: "An instant classic. . . . A triumph . . . unimpeachable recipes for the home cook." -- The Week Publisher Marketing: NATIONAL BESTSELLER * Named a Best Cookbook of the Year by the New York Times, The New Yorker , Real Simple, and more * Libby Book Award Finalist * Pacific Northwest Book Awards Shortlist 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. Named a Best New Cookbook of 2025 by Bon Appetit, Eater, Epicurious, Publishers Weekly, Saveur, The Strategist, The Week, and more. 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. Review Citations:
|
Author: McFadden, Joshua
Publisher: Artisan Publishers
Binding: Hardcover
Pub Date: 2025-09-30
BISAC: Cooking|Specific Ingredients|Pasta|Cooking|Seasonal
Subjects: Seasonal cooking|Cooking (Pasta)|Cookbooks
Weight: 3.2 lbs
ISBN: 9781648291920
ASIN: -
SKU: SP-9781648291920