{"id":9421473382643,"title":"Six Seasons by Joshua McFadden","handle":"six-seasons","description":"\u003cp\u003eChef Joshua McFadden shares 225 recipes designed to make vegetables taste their best, shaped by his years running a Maine farm and cooking in New York and Portland. The book follows six growing seasons, moving from raw preparations toward grilling, braising and stewing as each season progresses.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover, 384 pages\u003c\/li\u003e\n\u003cli\u003eArtisan, 2017\u003c\/li\u003e\n\u003c\/ul\u003e","published_at":"2026-10-24T13:18:36-07:00","created_at":"2026-03-13T12:15:59-07:00","vendor":"Hachette","type":"Cooks Tools","tags":["Cookbooks"],"price":4000,"price_min":4000,"price_max":4000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":48635275673843,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781579656317","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Six Seasons by Joshua McFadden","public_title":null,"options":["Default Title"],"price":4000,"weight":1361,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781579656317","requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/ileoni.com\/cdn\/shop\/files\/9781579656317.jpg?v=1792870930"],"featured_image":"\/\/ileoni.com\/cdn\/shop\/files\/9781579656317.jpg?v=1792870930","options":["Title"],"media":[{"alt":null,"id":47362970058995,"position":1,"preview_image":{"aspect_ratio":0.741,"height":3160,"width":2340,"src":"\/\/ileoni.com\/cdn\/shop\/files\/9781579656317.jpg?v=1792870930"},"aspect_ratio":0.741,"height":3160,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/files\/9781579656317.jpg?v=1792870930","width":2340}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eChef Joshua McFadden shares 225 recipes designed to make vegetables taste their best, shaped by his years running a Maine farm and cooking in New York and Portland. The book follows six growing seasons, moving from raw preparations toward grilling, braising and stewing as each season progresses.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover, 384 pages\u003c\/li\u003e\n\u003cli\u003eArtisan, 2017\u003c\/li\u003e\n\u003c\/ul\u003e"}