McFaddenês intuitive feel for the way seasons affect flavour translates into recipes that coax out the best of each ingredient. Six Seasons contains over 225 fresh, modern, and entirely approachable recipes, which range from the raw, to the cooked, all the way to the preserved. While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role. All have that great vibrancy made possible by McFaddenês keen sense with seasoning, and his ability to get to deep and rich flavours without the use of unnecessary fats.
These are but a few of the many lessons taught in this beautifully photographed book.