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In the follow up to the mega-successful Six Seasons, James Beard Award–winning author Joshua McFadden gives the same brilliant treatment to recipes for six seasons of everyone’s favorite food, pasta.
In Six Seasons, 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 Tomatoes 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? There’s no need to make homemade pasta with any of McFadden’s recipes. 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 tried and true “building-in-the-skillet” method. Cooking dried pasta is never as simple as it seems, so he walks the reader through every step, from boiling water to marrying the noodles with the sauce. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.