Last April, <a href="https://www.facebook.com/groups/food52cookbookclub/">Food52’s Cookbook Club</a> chose <a href="https://smittenkitchen.com/books/">Smitten Kitchen Every Day</a> as their book to cook through that month, but I promise, this isn’t the point at all. The club has monthly picks and a yearly Bonus Book, a cookbook participants cook through at their leisure. So while April was my book’s month, for 2018, that book was <a href="https://www.amazon.com/Six-Seasons-New-Way-Vegetables/dp/1579656315/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=smitten-20&linkId=53cc30e141e1bdbfb829f5a392d27844">Six Seasons</a> by Joshua McFadden.
I already loved this book. We talked about it that month in regard to a crunchy asparagus salad that I mixed with chopped jammy eggs on toast, with a photo that still makes me smile. I told you that you needed to buy that book right then, especially if you also delighted in inventive but not overly complicated vegetable preparations (225 of them, even) and things you hadn’t thought of but would immediately tuck into your repertoire.