Here are 100 books that Six Seasons fans have personally recommended if you like
Six Seasons.
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I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
If you want to delve deep and learn the hows and whys of pizza and bread making, this book has everything you’re looking for. Forkish is one of the great sages of breadmaking, and having this book on your shelf is like having a grand master at the ready.
NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft…
It is April 1st, 2038. Day 60 of China's blockade of the rebel island of Taiwan.
The US government has agreed to provide Taiwan with a weapons system so advanced that it can disrupt the balance of power in the region. But what pilot would be crazy enough to run…
I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
Lahey is another pizza sage I refer to often. His no-knead pizza dough is a revelation, and his composed pizza recipes are at once simple and mind blowing.
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes…
Like many others, due to allergies, I had to rethink conventional techniques in the kitchen. I started creating new recipes with alternative ingredients, aiming to make a tiered cake that showcased thoughtful choices and beautiful designs. By avoiding processed ingredients, I achieved delicate, moist textures with rich flavors and colors. Working with alternative ingredients keeps me inspired by nature, which I love—it's all about creativity and exploration, using perishable ingredients to create edible sculptures. I owe my journey and ability to experiment to past mentors who taught me about unique flavor pairings and creative baking techniques. Their guidance was essential to my journey and the creation of my cookbook.
This book is a valuable resource for chefs and beginner cooks. It has changed how I think about recipes by showing many flavor combinations. The book is organized alphabetically by different ingredients, such as spices, nuts, herbs, fruits, and vegetables. For each ingredient, it features unique flavor pairings. I find it essential for my personal and professional cooking.
Its main goal is to highlight the many ways to pair ingredients, inspiring creativity in the kitchen. Whenever I need new ideas for pairing, I turn to this book. As someone who develops recipes and enjoys creating unique dishes, I believe this book is timeless.
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements…
The Year Mrs. Cooper Got Out More
by
Meredith Marple,
The coastal tourist town of Great Wharf, Maine, boasts a crime rate so low you might suspect someone’s lying.
Nevertheless, jobless empty nester Mallory Cooper has become increasingly reclusive and fearful. Careful to keep the red wine handy and loath to leave the house, Mallory misses her happier self—and so…
I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
I believe 2 things without a shred of doubt: all humans are creative and anyone can cook. Samin Nosrat adds the critical finale: “…and make it delicious.”
Everyone can benefit from this book, especially those who appreciate good, well-executed dishes but don’t quite understand what makes them so irresistible. As someone who didn’t do much better than fail at high school and college science, Nosrat makes incredibly complex concepts simple and doable! Not to mention, it’s delightfully illustrated.
The infographics, tables, and flowcharts make the content engaging and accessible. It is a cookbook, indispensable kitchen reference, and testament to the power of creative collaboration. Here is evidence that cooking is an art and a science.
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…
I’m a person who thinks gardening could be one of the most important endeavors anyone can do. I’m a writer, a speaker, and the recipient of eight Garden Communicators International media awards, including a Gold in 2021 for my column, “Rooting for You,” on the Hartley-Botanic Greenhouse website. My byline has appeared in numerous magazines such as Fine Gardening, Horticulture, Sunset, and This Old House. I’m always interested in great ideas for problem-solving in the garden.
To stop polluting our natural world with killer chemicals, gardeners have to know the good bugs from the bad, and how to effectively deal with the latter without harming the former. That’s where this book steps up with the latest effective information. It reveals the fascinating scope of which denizens are living among your plants and discusses assorted methods to encourage more of nature’s allies, who will, in turn, help eliminate the foes, and create a vital and sustainable balance.
In The Vegetable Garden Pest Handbook, you’ll find the simple, straightforward resources and tools you need to identify common pests of edible gardens and manage them without the use of synthetic chemical pesticides.
Climate change and newly introduced insect pests are changing the world of gardening. Pests that once produced a single generation per year are now producing two or even three, and accidentally imported pest insects have no natural predators to keep them in check. These leaf-munching critters can cause significant damage in short order, reducing your yields and costing you time and money, especially if your garden is…
I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
Wild Flavors follows Chef Didi Emmons over a year on farmer Eva Sommaripa’s farm 80 miles southeast of Boston.
Working as a line cook at Prune, Chef Gabrielle Hamilton gave me unforgettably simple advice as I struggled week after week to prepare a family meal on the fly: “you learn to cook by following recipes.” Duh! Five years later I followed recipes and learned to cook. I enrolled in herbal study at Commonwealth Holistic Herbalism in Brookline, MA.
I cooked out of Wild Flavors throughout my apprenticeship. Many of the plants we studied that year appeared in Wild Flavors in thoughtful, seasonal recipes that brought medicinal plants out of the classroom and into my kitchen, where they came to life.
Recipes like Chickweed Cheddar Grilled Cheese Sandwiches, sound familiar but feature unconventional, medicinal plant ingredients hiding in plain site in the fields and forests surrounding Eva’s Garden.
The minute Didi Emmons, a chef from Boston, met Eva Sommaripa—a near legendary farmer whose 200-plus uncommon herbs, greens, and edible “weeds” grace the menus of many famous restaurants in the Northeast—something amazing happened. Not only did Eva’s Garden become Didi’s refuge and herb-infused Shangri-La, the two women also forged a lasting friendship that has blossomed and endured over time.
Wild Flavors follows a year at Eva’s Garden through the seasons. It showcases Emmons’s creative talents, featuring herbs (African basil, calaminth, lovage) and wild foods (autumn olives, wild roses, Japanese knotweed). The author provides growing or foraging information for each…
Don’t mess with the hothead—or he might just mess with you. Slater Ibáñez is only interested in two kinds of guys: the ones he wants to punch, and the ones he sleeps with. Things get interesting when they start to overlap. A freelance investigator, Slater trolls the dark side of…
Veg. I grow it; I nurture it; I shield it from cold winds, protect it from voracious pigeons, warm it against sudden frosts. And then I share it with friends, family, and neighbours… and we eat it. In between times I might write something gardeny or historical, but you’ll usually find me back on my veg plot, a little urban allotment in the west of England. I do a lot of reading there too!
A well-followed YouTuber, Huw Richards is a relative newcomer to the vegetable garden, one of the new generation. I like the way he explores the rich potential of the raised bed – that’s right: just one. And he manages to incorporate every backyard trick from harvesting pea shoots to making compost. As ambitious as it’s appealing, his Veg in One Bed will probably persuade most backyard veggie growers to expand their plots before the first season is even over.
"Huw Richards is the future of gardening" (The Guardian)
"This beautifully illustrated book teaches you what to do month-by month in order to have success in the garden"(The Sun)
"Ideal for new allotmenteers and gardeners starting to dabble in growing their own crops" (The English Garden)
In just one raised bed, greenfingered wunderkind Huw Richards shows you how to grow vegetables, organically, abundantly and inexpensively so you have something to harvest every month of the year.
Grow your own vegetable garden with this practical, straightforward gardening guide.
I’ve loved gardening ever since I was five years old, when I followed my grandmother around her yard as she watered her dinner plate-sized dahlias. As a college student, I rode a bus to school each day and read every gardening book and magazine I could get my hands on. After I graduated with a degree in Journalism, I realized I wanted to write about flowers and veggies and show other people how beautiful and bountiful a garden could be. My first book, Gardening with Heirloom Seeds, led to a wonderful speaking experience in Orlando at Epcot’s International Flower and Garden Festival, and to contracts for two more books in the spiritual living genre.
Have you ever wished you could grow those nutritious, meaty peas and beans your granddaddy used to grow? Some had cool names, like Rattlesnake Beans, Big Red Ripper, or Blue Podded Shelling. They were probably heirloom varieties, plants that have been around for 50 years or more. While heirlooms are harder to find than they used to be, and nurseries and garden centers don’t often sell them as young plants, you can still grow these varieties from seeds (tip: look for them online or search for “seed swaps” in your area). Weaver is an organic gardener and food historian who discusses the old-timey veggies our forebears ate and where their seeds came from. You’ll want to plant your own kitchen garden with many of the varieties he covers.
"This book is sure to be a modern classic and is one of the most important books on gardening in the current century." —Jere Gettle, founder, Baker Creek Heirloom Seeds
Heirloom Vegetable Gardening has always been a book for gardeners and cooks interested in unique flavors, colors, and history in their produce. This updated edition has been improved throughout with growing zones, advice, and new plant entries. Line art has been replaced with lush, full-color photography. Yet at the core, this book delivers on the same promise it made two decades ago: It’s a comprehensive guide based on meticulous first-person…
I’ve always loved nature and the idea of being more self-reliant, so growing some of my own food seemed like an obvious place to start. This led me to permaculture and the treasure box of goodies it provides for each of us to make a positive difference in the world. Almost by accident, I found myself teaching and I loved it so much it became my main vocation. I write to make sense of things for myself and this is how my Design Guide came about. Books are a gift so few of our ancestors had access to. I hope you enjoy my recommendations as much as I have.
Unlike my other recommendations, Joy’s book lacks photos and includes only line drawings. Regardless, her book is a classic reference that was my go-to guide when I started growing vegetables back in the mid-1980s – before the pages eventually started falling out. This revised edition is full of detailed information on how to grow an extensive list of vegetables, along with everything else you need to know about the process of growing. While many other books may look prettier, there’s little that you might want to know about organic gardening that you won’t find within these pages. Buy a copy for your home library and another for your greenhouse or potting shed.
This revised, updated and expanded edition of the classic guide to growing your own vegetables contains everything you need to know to create a highly-productive vegetable plot. Covering every aspect of vegetable gardening from preparing soil to manures, composts and fertilizers, from growing techniques to protection, pests, from diseases and weeds to making good use of space, this is a comprehensive guide to ensuring the best results from your garden or allotment. With cultivation information for over 100 vegetables, including site and soil requirements, cultivation, pests and diseases, and cultivars, this illustrated handbook is a must for vegetable gardeners of…
I’ve been a fan of vegetables as long as I can remember, I went plant-based as a young girl and have never looked back. I love to celebrate vegetables in their wholesome, vibrant goodness and put them at the center of your diet. I love nothing more than pairing different flavours and textures to create feel-good food that tastes as good as it does for you and the planet. I have been running my blog – Rebel Recipes for over 6 years and have four plant-based cookbooks with fans from across the globe!
Hugh Fearnley-Whittingstall is one of my heroes. He blazed a trail for championing vegetables and seasonality. The recipes here are all delicious, wholesome, accessible, and exactly what you want to eat. Never preachy, but naturally healthy and nourishing. There are over 200 recipes so there’s something for everyone.
A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottageseries.
Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter…
