Root To Leaf Cookbook – Steven Satterfield
Root To Leaf: A Southern Chef Cooks Through The Seasons
James Beard Award Winner – 2017
Eat More Vegetables.
Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen.
Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield’s collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color
- Signed by Steven Satterfield
- Hardcopy Cookbook
- Ships from Louisville Kentucky
All orders to Canada will be shipped via UPS standard (negotiated) shipping. All applicable customs and import duties and fees, taxes and any other charges and fees are the responsibility of the customer (even if you refuse any shipments upon delivery).We ship your package DDU, “duties and taxes unpaid”, and we do not collect the VAT, duties and/or taxes and cannot predict what your particular charges may be. If your order does require these additional charges, they must be paid by you in order for your package to clear customs. Some countries may require additional fees paid Collect on Delivery (COD). These fees are paid to the local carrier and are not collected by Bourbon Barrel Foods.
Customs authorities require that we state the value of your order directly on your package(s). Customs agents have the right to release or deny release of your package(s), and in rare cases, they may also delay delivery.
“What is so wonderful about Root to Leaf is that it is utterly about the beauty and possibility of real food – food this is alive, just picked, and organically grown. Steven Satterfeild has an extraordinary gift for creating simple, vibrant, delicious, recipes that celebrate season and place. And all the photographs are exquisite!” – Alice Waters
“Breathtaking photographs of fruits and vegetables fill this thick hardcover volume, a visual treasure that’s too useful to relegate to the coffee table. Satterfield’s appreciation of produce shines through in the careful way he describes proper storage and preparation techniques, and his tenderness towards ingredients is contagious. Many of his recipes are fairly minimalist, but still contain an unusual twist—like Shrimp and fava beans in fruity white wine, Sautéed cucumbers with dill, and Whiskeyed peach shortcakes.” – Real Simple Magazine
More Information: Art direction and design by – Erika Oliveria
|Dimensions||9.5 x 7.34 x 1.34 in|
Returns and Exchanges
Contact Us within 48 hours if product is damaged and we will make arrangements for a replacement. Please include a photo of the damaged item.
EAT YOUR BOURBON Cookbook
EAT YOUR BOURBON — Smoked | Barrel Aged | Recipes
Matt Jamie -Founder and owner of Bourbon Barrel FoodsFounder of Bourbon Barrel Foods, Matt Jamie — America's only micro-brewed soy maker and gourmet spice company owner tells his story through his love of cuisine in his "Eat Your Bourbon" hardcover cookbook. Learn how this not-so-southern chef went from being a stay at home dad to selling his bourbon barrel aged soy sauce to Japan. Matt gives insight into his company Bourbon Barrel Foods, mingles with award-winning chefs, and shares his range of recipes using his handcrafted products. His company mantra, "Eat Your Bourbon" integrates cuisine from his travels abroad with the comforting flavors reminiscent of the Bluegrass state. Organized by courses, with a distinct bourbon flair, the mouthwatering recipes are easy for a cook with any skill level to replicate.
- Chef Edward Lee's Sambal Hot Sauce 100 ml.
- Small Batch Bourbon Ponzu 100 ml.
- Bourbon Smoked Togarashi 2 oz.
- Bourbon Ponzu Asian Style Guacamole Recipe Card