Six Seasons of Pasta - by Joshua McFadden (Hardcover)

About the Book

"... James Beard Award-winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home."--Provided by publisher.

Book Synopsis

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. * NATIONAL BESTSELLER * Named a Best New Cookbook of Fall 2025 by Bon Appetit, Eater, Epicurious, Publishers Weekly, Saveur, 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. 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.

Review Quotes

"Delicious. . . . McFadden uses seasonal cooking as his approach to innovative pasta dishes."
--TastingTable, Absolute Best Cookbooks of 2025

"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

"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

"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

"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

"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

"While the recipes all look delicious, what's really special about this cookbook is McFadden's attention to detail regarding the proper preparation of pasta and sauce. He emphasizes the importance of choosing the right pasta shape and texture for the dish, salting the cooking water adequately, and using the right fats for the recipe and offers numerous variations on classic sauces to suit any diet. . . . This extensive and beautifully designed cookbook will appeal to a wide audience and has something for everyone, no matter their tastes or dietary restrictions."

--Library Journal, STARRED REVIEW

About the Author

Joshua McFadden is a 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.