Joshua McFadden | SIX SEASONS OF PASTA presented by Bookshop Santa Cruz and UC Santa Cruz Center for Agroecology

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ABOUT THE TICKETS & EVENT: 

• There are two ticket package options; please select carefully:

  • $48 Solo Event Package: Admission for 1, plus book.

  • $58 Double Event Package: Admission for 2, plus book.

  • Each ticket package contains separate barcodes for each entry and book.

  • Your book will be available for pickup as you enter the show, or early at Bookshop Santa Cruz beginning on 9/30, its release date (hence the additional barcode)

  • Books uncollected at the event will be held for pickup at Bookshop Santa Cruz for two months, after which they will be released. 

  • Tickets include ALL taxes and fees. Tickets are final sale and do not qualify for Readers Club credit.

• The event will run approximately 1 hour: Joshua will be in conversation with Lily Belli, with audience Q&A and a booksigning to follow.
• This event is cosponsored by UC Santa Cruz Center for Agroecology

ABOUT THE BOOK:

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 one of Publishers Weekly's Top 10 Cookbooks of Fall 2025.

In Six Seasons: A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. (Bon Appetit and Food & Wine named it one of the Best Cookbooks of All Time.) 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.

Learn more about Joshua McFadden at https://www.joshuamcfadden.com/