{"product_id":"six-seasons-of-pasta-a-new-way-with-everyones-favorite-food","title":"Six Seasons of Pasta: A New Way with Everyone's Favorite Food","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRagus\u003c\/b\u003e\n\u003cbr\u003e Charred Vegetable Ragu \n\u003cbr\u003e Green Lentil Ragu \n\u003cbr\u003e Marinara Sauce \n\u003cbr\u003e Marcella's Tomato-Butter Sauce with Long-Cooked Kale \n\u003cbr\u003e Nut Ragu \n\u003cbr\u003e Chicken Ragu Bianco \n\u003cbr\u003e Lamb Ragu \n\u003cbr\u003e Pork Shoulder Ragu with Lemon \n\u003cbr\u003e Pork and Beef Ragu with Kale and Chile \n\u003cbr\u003e Beef and Pork Ragu \n\u003cbr\u003e Beef and Sweet Bell Pepper Ragu \n\u003cbr\u003e Sausage Ragu \n\u003cbr\u003e Short Rib Ragu with Black Peppercorns \n\u003cbr\u003e White Bolognese with Cream \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAny Season\u003c\/b\u003e\n\u003cbr\u003e Aglio e olio \n\u003cbr\u003e Amatriciana \n\u003cbr\u003e Cacio e Pepe \n\u003cbr\u003e Carbonara \n\u003cbr\u003e al Limone with Cream \n\u003cbr\u003e \"Penne\" alla Vodka \n\u003cbr\u003e Pomodoro \n\u003cbr\u003e Sausage and Tomato \n\u003cbr\u003e Nduja and Tomato \n\u003cbr\u003e Meatballs with Tomato Sauce, And More \n\u003cbr\u003e Meatballs in Marcella's Tomato Butter Sauce with Long-Cooked Kale \n\u003cbr\u003e Meatballs in Kale Sauce \n\u003cbr\u003e Beef and Pork Meatballs \n\u003cbr\u003e Bolognese-style Lasagna (Customizable) \n\u003cbr\u003e American-Style Lasagna (Slightly Customizable) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSpring\u003c\/b\u003e\n\u003cbr\u003e Artichokes with Tomato and Mint \n\u003cbr\u003e Artichokes with Chicken and Lemon Ricotta \n\u003cbr\u003e Artichokes with Chicken Ragu Bianco \n\u003cbr\u003e Artichokes, Peas, Favas, and Asparagus \n\u003cbr\u003e Pasta Salad with Roasted Artichokes and Salmon \n\u003cbr\u003e Asparagus with Almonds and Lemon \n\u003cbr\u003e Asparagus with Crab, Brown Butter, and Lemon \n\u003cbr\u003e Asparagus with Tuna \n\u003cbr\u003e Springtime Pasta Salad \n\u003cbr\u003e Favas with Prosciutto, Cream, and Black Pepper \n\u003cbr\u003e Fava and Almond Pesto \n\u003cbr\u003e Leeks with Mussels, Fish, and Cream \n\u003cbr\u003e Melted Leeks with Sausage, Olives, and Oregano \n\u003cbr\u003e Leek Alfredo with Shrimp \n\u003cbr\u003e Nettles alla Gricia \n\u003cbr\u003e Nettles with Whipped Lemon Ricotta and Chile Crisp \n\u003cbr\u003e Peas with Pancetta, Onion, and Tomato \n\u003cbr\u003e Peas with Pistachio, Olives, and Mint \n\u003cbr\u003e Peas with Squid, Tomato, and Parsley \n\u003cbr\u003e Ramps with Extra-Virgin Olive Oil \n\u003cbr\u003e Ramps with Clams, Tomatoes, and Pancetta \n\u003cbr\u003e Ramp Pesto with Hazelnuts, Lemon, and Chiles \n\u003cbr\u003e Turnips and Turnip Greens with Anchovies and Garlic Butter \n\u003cbr\u003e Turnips with Lemon Ricotta and Hazelnuts \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eEarly Summer\u003c\/b\u003e\n\u003cbr\u003e Beets with Brown Butter and Poppy Seeds \n\u003cbr\u003e Golden Beets with Golden Raisins, Pine Nuts, and Sausage \n\u003cbr\u003e Carrots with Basil Pesto \n\u003cbr\u003e Hawaii-Inspired Pasta Salad \n\u003cbr\u003e Celery with Shrimp, Jalapeño, and Walnuts \n\u003cbr\u003e Pasta Salad with Celery, Provolone, Salami, Olives and Pepperoncini \n\u003cbr\u003e Fennel with Mascarpone and Arugula \n\u003cbr\u003e Fennel with Salami, Tomato, and Mussels \n\u003cbr\u003e Pasta Salad with Fennel, Arugula, Radish, and Ricotta Salata \n\u003cbr\u003e Snap Peas with Nduja and Spring Onion \n\u003cbr\u003e Snap Peas with Lamb Ragu and Fiore Sardo \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMidsummer\u003c\/b\u003e\n\u003cbr\u003e Broccoli and Sausage \n\u003cbr\u003e Broccoli with Pancetta, Black Pepper, and Pecorino \n\u003cbr\u003e Broccoli Fra Diavolo with Jalapeño \n\u003cbr\u003e Broccoli with Halibut and Lemon \n\u003cbr\u003e Broccoli with Broccoli-almond Pesto \n\u003cbr\u003e Cauliflower \"Alfredo\" with Shrimp, Parsley, and Lemon \n\u003cbr\u003e Cauliflower with Olives, Tomato, and Chiles \n\u003cbr\u003e Sweet and Sour Cauliflower with Tomato, Raisins, and Pine Nuts \n\u003cbr\u003e Green Beans with Pickled Ramp Butter and Chile Crisp \n\u003cbr\u003e Green Beans with Tuna and Mushrooms \n\u003cbr\u003e Green Beans with Garlic Confit, Mussels, and Almonds \n\u003cbr\u003e Long-cooked Green Beans with Tomato, Mint, and Breadcrumbs \n\u003cbr\u003e New Potatoes and Green Beans with Sun-dried Tomato and Almond Pesto \n\u003cbr\u003e Spaghetti alla Nerano \n\u003cbr\u003e Summer Squash and Cherry Tomatoes with Basil and Mint \n\u003cbr\u003e Summer Squash with Basil, Mint, and Pine Nuts \n\u003cbr\u003e Summer Squash with Pork and Beef Ragu with Kale and Chile \n\u003cbr\u003e Pasta Salad with Summer Squash, Tomatoes, Almonds, and Sun-Dried Tomato and Almond Pesto \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eLate Summer\u003c\/b\u003e\n\u003cbr\u003e Sweet Peppers with Pancetta, Shrimp, and Oregano \n\u003cbr\u003e Pasta Salad with Roasted Red Peppers, Salami, Mozzarella, and Croutons \n\u003cbr\u003e Hot Chiles with Fennel, Sausage, and Tomato \n\u003cbr\u003e Hot Chiles with Shrimp, Mussels, Squid, Basil, and Mint \n\u003cbr\u003e Corn with Jalapeños and Brown Butter \n\u003cbr\u003e Pasta Salad with Corn, Walnuts, Mozzarella, and Jalapeños \n\u003cbr\u003e Eggplant with Sun-Dried Tomato and Almond Pesto and Mint \n\u003cbr\u003e Eggplant with Garlic, Capers, Raisins, and Herbs \n\u003cbr\u003e Eggplant Puttanesca with Fresh Tomatoes \n\u003cbr\u003e Pasta Salad with Roasted Eggplant, Tomatoes, Herbs, and Ricotta Salata \n\u003cbr\u003e Roasted Cherry Tomatoes with Green Lentil Ragu \n\u003cbr\u003e Tomatoes with Whipped Tomato Ricotta, Basil, Mint, and Parsley \n\u003cbr\u003e Sun Gold Tomatoes with Basil and Garlic \n\u003cbr\u003e Heirloom Tomatoes with Lobster, Fresh Chiles, Summer Herbs, and Brown-Butter Butter \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFall\u003c\/b\u003e\n\u003cbr\u003e Pasta Fagiole Number One: The Classic \n\u003cbr\u003e Pasta Fagiole Number Two: The Creamy Bean Version \n\u003cbr\u003e Pasta Fagiole Number Three: The New Classic \n\u003cbr\u003e Brussel Sprouts with Sun-dried Tomato and Almond Pesto \n\u003cbr\u003e Chard with Anchovies, Olives, and Tomato \n\u003cbr\u003e Chard with Sausage and Whipped Ricotta \n\u003cbr\u003e Kale and Chicken \"Piccata\" \n\u003cbr\u003e Kale with Spicy Sausage, Cream, and Lemon \n\u003cbr\u003e Kale Sauce (Round Three) \n\u003cbr\u003e Mushrooms with Sausage, Spicy Chiles, and Burrata \n\u003cbr\u003e Mushrooms with Onion, Pancetta, and Cream \n\u003cbr\u003e Baked Mushroom and Chicken Ragu Bianco \"Pot Pie\" \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eWinter\u003c\/b\u003e\n\u003cbr\u003e Baked Ziti with Broccoli Rabe \n\u003cbr\u003e Cabbage with Lemon, Whipped Ricotta, and Chili Crisp \n\u003cbr\u003e Cabbage with Pancetta and Calabrian Chile \n\u003cbr\u003e Charred Cabbage with Pork Shoulder and Lemon Ragu \n\u003cbr\u003e Celery Root Cacio e Pepe \n\u003cbr\u003e Celery Root with Salt Cod, Chickpeas, and Rosemary \n\u003cbr\u003e Celery Root and Seafood \"Chowder\" \n\u003cbr\u003e Roasted Winter Squash with Nut Ragu \n\u003cbr\u003e Butternut Squash with Sausage, Sage, and Spicy Chiles \n\u003cbr\u003e Caramelized Onions with Fontina \n\u003cp\u003e\u003c\/p\u003e Chicken Noodle Soup (Customizable) \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Joshua McFadden forever changed the way I -- and probably you -- cook and eat [with his first book. His] newest cookbook, \n\u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e, will be similarly essential. . . . [H]ighly cookable and welcoming to the average home cook.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eEater, Best New Cookbooks for Fall 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"McFadden is back with a . . . pasta-focused spin on his time-tested formula. Each chapter focuses on seasonally appropriate pasta variations, plus a section on year-round favorites, all made with store-bought dried pasta. Helpful techniques abound.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eSaveur, Must-Read Cookbooks, Fall 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"While the recipes all look delicious, what's really special about this cookbook is McFadden's attention to detail regarding the proper preparation of pasta and sauce. He emphasizes the importance of choosing the right pasta shape and texture for the dish, salting the cooking water adequately, and using the right fats for the recipe and offers numerous variations on classic sauces to suit any diet. . . . This extensive and beautifully designed cookbook will appeal to a wide audience and has something for everyone, no matter their tastes or dietary restrictions.\" \n\u003cp\u003e\u003c\/p\u003e -- \n\u003ci\u003e\u003cb\u003eLibrary Journal, STARRED REVIEW\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Delicious. . . . McFadden uses seasonal cooking as his approach to innovative pasta dishes.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eTastingTable, Absolute Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Highly informative . . . [McFadden] opens with a detailed dive into pasta fundamentals, listing sensory cues that can help determine when noodles are cooked ('the closer they are to al dente, the more water they absorb, and the quieter they become') and tips for ensuring that they are then fully coated in a smooth, unified sauce (he recommends adding a bit of pasta water and gently tossing with tongs). . . . This encyclopedic resource is sure to become an essential tool for home cooks looking to elevate their pasta skills.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003ePublishers Weekly, Top 10 Cooking \u0026amp; Food Books of Fall 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Simple-but-genius techniques that stay with you forever.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eThe Strategist, The Best Cookbooks to Gift This Year\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"McFadden's tips will help you level up your dinner. . . . His approach is proof that truly great pasta isn't about being fussy or fancy; it's about paying attention to the small details that end up making a huge difference.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eParade\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Full of creative twists on classics.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eNew York Post, Great Books to Gift This Holiday Season\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Clear instructions for . . . easy and inspired dinners. . . . [The] flavor pairings make this a book sophisticated enough for the serious cook; the subject matter keeps it appealing for all.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eAlbany Times Union, Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A gorgeous book.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eMilwaukee Journal Sentinel, Exciting New Cookbooks to Give as Holiday Gifts\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Inspire[s] eyes-closed, murmuring-mmm rapture. . . . McFadden is a master of coaxing satisfying and finely tuned dishes out of the simplest array of ingredients. This book--which blessedly only calls for dried pasta, not fresh--is full of bold flavors and smart ideas that will make you very, very hungry.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eNew York Times, The Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book is an essential addition to your cookbook shelves. . . . [It's] the opposite of cheffy: every recipe uses regular boxed pasta.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eReal Simple, Top Books of the Year to Add to Your Collection\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Delicious riffs on classic favorites [that] serve up pure coziness.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eOprah Daily\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJoshua 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, \n\u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, \n\u003ci\u003eGrains for Every Season: Rethinking Our Way with Grains\u003c\/i\u003e, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"McFadden brings welcome inspiration to an ingredient in just about everyone's cupboard: dried pasta. . . . From classic to innovative takes, this book gives you the fundamentals to intuitively build pasta at home.\" \n\u003cp\u003e\u003c\/p\u003e -- \n\u003ci\u003e\u003cb\u003eBon Appetit, Best Cookbooks of Fall 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An instant classic. . . . A triumph . . . unimpeachable recipes for the home cook.\" \n\u003cp\u003e\u003c\/p\u003e -- \n\u003ci\u003e\u003cb\u003eThe Week\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNATIONAL BESTSELLER * Named a Best Cookbook of the Year by\u003c\/b\u003e\n\u003cb\u003e the \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eNew York Times, The New Yorker\u003c\/i\u003e\u003c\/b\u003e\n\u003cb\u003e, \u003ci\u003eReal Simple\u003c\/i\u003e, and more * \u003c\/b\u003eLibby Book Award Finalist * Pacific Northwest Book Awards Shortlist \n\u003cb\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eIn the follow-up to \u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, 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 2025 by\u003ci\u003e Bon Appetit, Eater, Epicurious, Publishers Weekly\u003c\/i\u003e, \u003ci\u003eSaveur, \u003c\/i\u003e \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eThe Strategist, \u003c\/i\u003e\u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eThe Week\u003c\/i\u003e, and more.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e In \n\u003ci\u003eSix Seasons: A New Way with Vegetables, \u003c\/i\u003e 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 \n\u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e, 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. \n\u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2025 pg. 44 (EAN 9781648291920, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/06\/2025 (EAN 9781648291920, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/03\/2025 (EAN 9781648291920, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e McFadden, Joshua\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-09-30\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Pasta|Cooking|Seasonal\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Seasonal cooking|Cooking (Pasta)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648291920\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648291920\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":47711985107075,"sku":"SP-9781648291920","price":50.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/sebink.com\/products\/six-seasons-of-pasta-a-new-way-with-everyones-favorite-food","provider":"Sebink","version":"1.0","type":"link"}