McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can. The 225 fresh, modern, and entirely approachable recipes range from the raw to the cooked to the preserved. While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role.
Joshua McFadden is chef/owner of Portland, Oregon's Ava Gene's, voted by Bon Appetit as one of the top five restaurants of 2013. Before moving to Portland, McFadden helped define the burgeoning Brooklyn food scene when he was chef de cuisine at Franny's; his other restaurant experience includes Momofuku, Blue Hill, and Lupa in New York and the groundbreaking raw food restaurant Roxanne's in Larkspur, California. McFadden also spent time in Rome, cooking at Alice Waters' project in sustainable dining at the American Academy. McFadden kindled his love of soil, seeds, and seasons during two years as farm manager at Maine's Four Season Farm, founded by sustainability pioneers Eliot Coleman and Barbara Damrosch.