Seis estaciones. La nueva cocina con vegetales.

The emphasis on eating with the seasons feels like a fresh take. I wonder what led the author to prioritize this approach and how it influences the recipes.

Some techniques felt new but accessible, making me excited to try them. Are there particular recipes that stood out as favorites for others?

The progression through the year feels natural, but I’m curious whether this was planned from the start or evolved during the writing process.