Joshua McFadden at The Brattle Theatre

Harvard Book Store welcomes Joshua McFadden—James Beard Award–winning author of Six Seasons: A New Way with Vegetables—for a discussion of his follow-up cookbook, Six Seasons of Pasta: A New Way with Everyone's Favorite Food.

Ticketing

There are two ticket options for this event.

1. Book-Included Tickets: Includes admission for one and one hardcover copy of Six Seasons of Pasta pre-signed by Joshua McFadden.
2. Admission-Only Tickets: Includes admission for one.

Note: Books bundled with tickets may only be picked up at the venue the night of the event, and cannot be picked up in-store beforehand. Ticket holders who purchased a book-included ticket and are unable to attend the event will be able to pick up their book at Harvard Book Store up to 30 days following the event. This offer expires after 30 days. Please note we cannot guarantee signed copies will be available to ticket holders who do not attend the event.

About Six Seasons of Pasta

In the follow-up to Six Seasons: A New Way with Vegetables, James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named a Best New Cookbook of Fall 2025 by Bon Appetit & Epicurious, Eater, Publishers Weekly, Saveur, and more.

In Six Seasons: A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail “build-the-sauce-in-the-skillet” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.

Bio

Joshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world—helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua’s first book, Six Seasons: A New Way with Vegetables, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, Grains for Every Season: Rethinking Our Way with Grains, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc.

Masking Policy

Masks are encouraged but not required for this event.