Everyone knows the four seasons - however, chef and restaurateur Joshua McFadden expands the classic classification by adding two more seasons: early summer and late summer. This allows him to demonstrate how to harvest and prepare each vegetable at its optimal time. The six seasons also form the chapters of his book, with each chapter beginning with recipes that use fresh vegetables raw, such as a raw artichoke salad with herbs, almonds, and Parmesan or thinly sliced winter squash with brown butter, pecans, and currants. In the following recipes, heat comes into play - grilling, steaming, braising, sautéing, and more. Many vegetables grow in multiple seasons - McFadden explains how to best prepare them at the right time to fully develop their flavor.