Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

Named a Best Book of the Year and a Holiday Gift Pick by Amazon Named a Best Cookbook the Year by Food52, Booklist, and Library Journal “A gift to readers . . . For McFadden, flavor comes first.” —Booklist, Top 10 Cookbooks of the Year James Beard Award Finalist Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.

Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients. “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food. The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths. Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.

What if you don’t have a calling from God . . . but callings? Often we think of our calling as a singular moment of divine purpose revealed to us in young adulthood and static for the rest of our lives. But consider how God usually works. He created the cosmos in six successive days. Might He not also have six seasons of calling for the lives of His people? In The 6 Seasons of Calling, Brian Sanders helps you view your calling as something ongoing and dynamic. Because your calling is rooted in your relationship with God and your perception of His voice, it isn’t a static or one-time experience. Of course, your calling doesn’t constantly shift and change. Yet God has ordained six basic seasons as your life unfolds: Childhood – the season of bonding Adolescence – the season of learning Early Career – the season of serving Mid-Career – the season of creating Late Career – the season of giving Transition – the season of leaving Instead of wandering aimlessly through life, let the six seasons of calling provide structure for your development. Locate yourself in this sequence. Live mindfully in each season. Learn from its lessons. Look for what might be next. And remember . . . only at the end of your life will you see why each season was valuable and not to be rushed.

“If you've been looking to be inspired by nature and everything your garden gives you, you'll be enriched by the tips and wisdom presented in this book.” —Garden Design Magazine There has never been a better time to dedicate yourself to a life enriched by nature. In A Year at Brandywine Cottage, David Culp inspires you to find that connection in the comfort of your own backyard. Organized seasonally, A Year at Brandywine Cottage is filled with fresh ideas and trusted advice on flower gardening, growing vegetables and herbs, creating simple floral arrangements, and cooking seasonally with home-grown produce. You’ll find suggested tasks for each month, including advice on when to plant and harvest, how to weed and water, and what to plant for year-round beauty. Packed with glorious photography by Rob Cardillo and brimming with practical tips, A Year at Brandywine Cottage is your guide to living your best life in—and out—of the garden.

A landmark work of environmental philosophy that seeks to transform the debate about climate change. As the icecaps melt and the sea levels rise around the globe—threatening human existence as we know it—climate change has become one of the most urgent and controversial issues of our time. For most people, however, trying to understand the science, politics, and arguments on either side can be dizzying, leading to frustrating and unproductive debates. Now, in this groundbreaking new work, two of our most renowned thinkers present the realities of global warming in the most human of terms—everyday conversation—showing us how to convince even the most stubborn of skeptics as to why we need to act now. Indeed, through compelling Socratic dialogues, Philip Kitcher and Evelyn Fox Keller tackle some of the thorniest questions facing mankind today: Is climate change real? Is climate change as urgent as the “scientists” make it out to be? How much of our current way of life should we sacrifice to help out a generation that won’t even be born for another hundred years? Who would pay for the enormous costs of making the planet "green?" What sort of global political arrangement would be needed for serious action? These crucial questions play out through familiar circumstances, from an older husband and wife considering whether they should reduce their carbon footprint, to a first date that evolves into a passionate discussion about whether one person can actually make a difference, to a breakfast that becomes an examination over whether or not global warming is really happening. Entertaining, widely accessible, and thoroughly original, the result promises to inspire dialogue in many places, while also giving us a line of reasoning that explodes the so-far impenetrable barriers of obfuscation that have surrounded the discussion. While the Paris Agreement was an historic achievement that brought solutions within the realm of possibility, The Seasons Alter is a watershed book that will show us how to make those possibilities a reality.

Since the moment we first entered Downton Abbey in 1912, we have been swept away by Julian Fellowes' evocative world of romance, intrigue, drama and tradition. Now, in 1925, as Downton Abbey prepares to close its doors for the final time, Jessica Fellowes leads us through the house and estate, reliving the iconic moments of the wonderfully aristocratic Crawley family and their servants as they navigate the emerging modern age. Travelling from Great Hall to servants' hall, bedroom to boot room, we glimpse as we go Matthew and Isobel Crawley arriving for the first time, the death of Kemal Pamuk, Cora's tragic miscarriage, Edith's affair with Michael Gregson, Mary's new haircut, Thomas and O'Brien's scheming, Anna and Bates's troubles with the law, and Carson's marriage to Mrs Hughes. Alongside this will be in-depth interviews with the cast who have worked on the show for six years and know it so well. Packed full of stunning location shots and stills from all six series of the show including exclusive behind-the-scenes photography, this celebratory book is the ultimate gift for Downton Abbey fans the world over.