Meet the Author of Six Seasons of Pasta

Meet the Author of Six Seasons of Pasta

Tuesday, October 21, 7pm

Join us in welcoming award-winning author Joshua McFadden, James Beard Award-winner, for a reading and signing of his highly anticipated new cookbook Six Seasons of Pasta. In his follow-up to Six Seasons: A New Way with Vegetables, McFadden teaches home cooks how to use store-bought dried pasta to create seasonal, restaurant-quality dishes at home.

In Six Seasons, Joshua McFadden’s approach to seasonal produce revolutionized the way we cook with vegetables. Bon Appetit, Food & Wine, Southern Living, and USA Today have all named it one of the Best Cookbooks of All Time. Now, McFadden is back to transform the way we cook and eat pasta. Six Seasons of Pasta teaches home cooks how to make seasonal, satisfying meals of restaurant-quality flavor with storebought dried pasta as the vehicle. Its build-the-sauce-in-the-skillet techniques make eating seasonally both easier and more affordable.

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. McFadden’s time-tested techniques for cooking perfect pasta will always result in a satisfying and delicious bowl of pasta, whether you’re making a quick weeknight dinner and or entertaining guests.

TICKETS: https://bookshopsantacruz.com/joshua-mcfadden

This event is cosponsored by the UC Santa Cruz Center for Agroecology and will take place at the beautiful Cowell Ranch Hay Barn on the UCSC campus.

Joshua McFadden was raised in Wisconsin, and one of his favorite memories is the revelation of eating a fresh from the vine summer tomato with a bit of salt. Later, McFadden became a chef who—after cooking in the San Francisco Bay Area (Lark Creek Inn, Roxanne’s) and New York (Franny’s, Lupa, Momofuku, Blue Hill)—spent two years managing the trailblazing Four Season Farm in coastal Maine, an experience that transformed his cooking and inspired his books, which seek to make seasonal cooking accessible and delicious for home cooks of all abilities. He is currently bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon.

Here, he’s building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he’s not working the land, Joshua is a sought-after consultant in the food world—helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua’s first book, Six Seasons: A New Way with Vegetables, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, Grains for Every Season: Rethinking Our Way with Grains, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc.