Ever since reading Dan Barber's book The Third Plate I have been passionately exploring the world beyond merely eating organic. Six Seasons by Joshua McFadden is absolutely perfect for Pacific Northwest readers who want to take the next step beyond eating organically to consuming food that is geographically and seasonally based. Did I mention that Joshua McFadden actually worked for Dan Barber's Blue Hill restaurant prior to becoming Chef/Owner at Ava Gene's in Portland? No wonder I loved this book so much!

I have tested out several of the recipes from the book and my family and friends thoroughly enjoyed them. While I initially received a galley in order to review the book, I just purchased it because I am planning to cook from it tonight. Tonight I will either be making the Pan-Roasted Carrots with Carrot Top Salsa Verde, Avocado, and Seared Squid or the Cream of Celery Soup. The ultimate sign of a great cookbook to me is one that you know you will keep returning to season after season.

Also, if you feel like you might need a little inspiration before delving into a cookbook like this, I would highly recommend the movie Haute Cuisine about a feisty Chef who prepares geographically based meals for a French President.