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Six Seasons of Pasta: A New Way with Everyone's Favorite Food
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Six Seasons of Pasta: A New Way with Everyone's Favorite Food in Chattanooga, TN
Current price: $37.00
Barnes and Noble
Six Seasons of Pasta: A New Way with Everyone's Favorite Food in Chattanooga, TN
Current price: $37.00
Loading Inventory...
Size: Hardcover
NATIONAL BESTSELLER
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.
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.
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.
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.
NATIONAL BESTSELLER
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.
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.
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.
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.
![The New Vegetarian Cooking for Everyone: [A Cookbook]](https://prodimage.images-bn.com/pimages/9781607745532_p0_v10_s600x595.jpg)
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