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
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“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 × 7.34 × 1.34 in|