Six Seasons of Pasta
A New Way with Everyone's Favorite Food
Contributors
With Martha Holmberg
Formats and Prices
- On Sale
- Sep 30, 2025
- Page Count
- 392 pages
- Publisher
- Artisan
- ISBN-13
- 9781648291920
Price
$40.00Price
$51.00 CADFormat
Format:
- Hardcover $40.00 $51.00 CAD
- ebook $18.99 $24.99 CAD
Buy from Other Retailers:
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.
Genre:
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“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
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“McFadden brings welcome inspiration to an ingredient in just about everyone's cupboard: dried pasta. . . . The real value in the book is his ability to turn a sauce into a method. Ragù is no longer reserved for red meat; it’s a general technique of slow-cooking the condiment. (Think Chicken Ragù Bianco and Charred Vegetable Ragù.). . . From classic to innovative takes, this book gives you the fundamentals to intuitively build pasta at home.”Bon Appetit and Epicurious, Best Cookbooks of Fall 2025
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“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
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“Joshua McFadden is back; let the home cooks rejoice! . . . His co-author, Martha Holmberg, is a recipe whiz. You can be sure every recipe in this book will sing.”The Week
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“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
