Cryptography for Dummies 1st Edition

by Chey Cobb
Cryptography for Dummies 1st Edition cover
Good Books rating 4.42
Buy online
Amazon
Format/Price Check
Technical
  • ID: 5626
  • Added: 2025-10-24
  • Updated: 2025-10-24
  • Reviews: 3
Reviews
vitalsource.com · Unknown · 2025-11-13
excellent 4.50

Six Seasons: A New Way With Vegetables by Joshua McFadden is a substantial guide for chefs looking to make the most of seasonal vegetables. The book emphasizes simple, seasonal recipes that let the ingredients shine, with a focus on quality produce and gentle seasoning. It's a valuable resource for those aiming to boost the seasonality of their menus.

Six Seasons: A New Way With Vegetables by Joshua McFadden is a comprehensive guide for chefs who want to highlight seasonal vegetables in their cooking. The book is based on McFadden's experience at Four Seasons Farm in Maine, where he transformed a farm stand into a restaurant serving the farm's produce. He now owns Ava Gene's, an Italian restaurant in Portland, known for its locally sourced and aggressively seasonal menu. The book is divided into six microseasons: spring, early summer, midsummer, late summer, fall, and winter. Each season's produce is detailed with several pages devoted to each vegetable and the ways to use them. The recipes are simple and not overcomplicated, focusing on letting the ingredients speak for themselves with gentle seasoning, oil, and vinegar. McFadden shares his knowledge of how chefs can make the most of seasonal vegetables, making this book a good starting point for anyone looking to boost the seasonality of their menus. The first few chapters cover McFadden's larder, with tips, suggestions, and recipes for sauces, vinaigrettes, and pickles. Simple dishes like pumpkin bolognese, crispy mushrooms with green herb mayonnaise, and kale and mushroom lasagne are included, showcasing hearty vegetable-based options that would appeal to both vegetarian and carnivorous customers.

Quick quotes

    Six Seasons is all about letting that great produce speak for itself.

    The recipes aren't fussy or overcomplicated and rarely involve too many instructions or a lot of prep, but rather they leave the ingredients to do the talking with a bit of gentle seasoning, oil and vinegar.

    For any chef looking to boost the seasonality of their menus (and who isn't?), this is a good place to start.

scribd.com · Unknown · 2025-11-13
positive 4.25

The book is praised for its seasonal organization and clear instructions, making it easy to find recipes for fresh, in-season produce. Reviewers appreciate the unique flavors and the focus on vegetables, with some noting that the recipes are simple but interesting. The book is seen as a great source of inspiration for cooking with garden vegetables.

The book is highly regarded for its seasonal organization, which makes it easy to find recipes that use fresh, in-season produce. Reviewers appreciate the clear instructions and the consistent quality of the recipes. The book is seen as a great source of inspiration for cooking with garden vegetables, with some noting that the recipes are simple but interesting. The focus on vegetables is particularly appreciated, with some reviewers noting that the book includes unique flavors and creative dishes. The photos are also praised for being lovely and helpful, especially with some of the more obscure dishes. Overall, the book is seen as a valuable resource for anyone looking to cook with fresh, seasonal produce.

Quick quotes

    The seasonal organization makes it easy to find recipes that use fresh, in-season produce.

    The instructions are clear, and the results have been consistently good.

    The photos are lovely and are especially helpful with some of the more obscure dishes.

scribd.com · Unknown · 2025-07-17
excellent 4.50

The reviewer was immediately drawn to this book after reading positive reviews and found it to be an enduringly rewarding read. They are utterly consumed with the book and feel they could cook from it daily without tiring, praising every page for being packed with flavor.

The reviewer stumbled upon this book after reading several positive reviews in various American publications. Intrigued, they decided to get a copy from the States and were not disappointed. The book, which divides summer into three distinct seasons, has become a staple in their kitchen. They appreciate the variety of recipes, which include both vegetarian and non-vegetarian options, and find the book to be a comprehensive kitchen companion. The reviewer is particularly impressed with the flavor in every recipe, making it a book they could cook from daily without tiring of it. They highlight the Spaghetti with Swiss Chard recipe as a favorite, showcasing the book's diverse and flavorful offerings.

Quick quotes

    rarely has an impulse buy been so enduringly rewarding.

    I am utterly consumed with Six Seasons

    Every page is packed with flavour.

Appears in Lists