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by Thalia Stopa | From the fertile foodie town of Portland, Oregon comes the much anticipated first cookbook by chef and restaurateur Joshua McFadden.

Six Seasons: A New Way with Vegetables includes 225 original, veggie-forward recipes and, at nearly 400 pages, this tome is a veritable vegetable bible. With Six Seasons, McFadden is a triple threat: in its pages he channels chef, farmer and author, all at once. As implied by the title, the chef doesn’t subscribe to the widely accepted four seasons doctrine, preaching a new, six season vegetable cycle instead. And, considering his impressive East-thru-West Coast resume and critical accolades from the likes of Bon Appetit (among a great many others), we’re more than willing believers.

Six Seasons is not a strict approach to vegetarianism but rather the new breed of vegetable appreciation that the author has quietly been championing at his Portland restaurants Ava Gene’s and Tusk. From chapter to chapter, McFadden employs all manner of techniques to showcase his recipes’ vegetable protagonists through all of their stages. .

The May 2nd release date of Six Seasons is perfectly timed to appear on the scene just as Vancouver’s summer farmers’ market season kicks off (markets begin to pop-up citywide in earnest throughout the month). Possibly anticipating this (or to appease fans who were expecting the book – first announced in 2013 – to drop over a year ago) McFadden has shared six recipes from the book on his website already. We think the in-season turnip salad with yogurt, herbs and poppyseeds is the perfect way to dive head-first into Six Seasons’ offerings, as the underrated ingredient is transformed into something beautiful and picnic-friendly. You can find this recipe and continue salivating over McFadden’s work here: https://www.joshuamcfadden.com/recipes.

Photos Excerpted from Six Seasons by Joshua McFadden (Artisan Books).
Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.