Root to Leaf: A Southern Chef Cooks Through the Seasons

(Hardback)

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Description

From the James Beard-nominated Southern chef comes this exquisite vegetable cookbook for omnivores, packed with 175 recipes, hundreds of beautiful color photos, and helpful vegetable profiles, from leafy greens to legumes.

The chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfielddubbed the Vegetable Shaman by the New York Times Sam Siftonhas enchanted diners with his extraordinary vegetable dishes, capturing the essence of his vegetables 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 entire plant. As executive chef of Miller Union, Satterfield embodies an authentic approach to farmstead-inspired cooking, where braising, pickling, preserving and canning are often incorporated into everyday cuisine. His trademark is simple food, and in his creative hands he continually updates the regions legendary disheseasy yet sublime fare that can be made in the home kitchen.

Root to Leaf is not a vegetarian cookbook, its a cookbook that celebrates vegetables. Everyone will find something here from the omnivore to the vegan. Organized by seasons, and with a decidedly Southern flair, Satterfields 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 and photographed cookbook celebrates the bounty of the vegetable kingdom as never before.

Reviews

"An exhaustive and fascinating guide to the four seasons of vegetable life...Root to Leaf offers both philosophy and instruction, with recipes that reward, again and again, the minimal treatment of the very best ingredients." -- Sam Sifton, New York Times "Classic and creative." -- Epicurious "Satterfield's hefty book emphasizes seasonal produce with a distinctly Southern flair." -- Entertainment Weekly "The exquisitely photographed book celebrates all things vegetable, with simple but elegant recipes for omnivores, vegetarians and vegans alike." -- Atlanta Homes & Lifestyle "A deep study of vegetable cookery" -- Seattle Times "Nose to tail, meet root to leaf. Grounded by simple, approachable recipes and elevated by lush photographs, this hefty book by chef Steven Satterfield provides a practical and gorgeous guide for shopping and cooking through the seasons." -- Cooking Light "A visual treasure that's too useful to relegate to the coffee table." -- Real Simple "Atlanta chef Steve Satterfield's Root to Leaf venerates vegetables with 175 recipes that just might convince even devoted carnivores that leaves and legumes can shape delicious meals." -- Garden & Gun "A must-have." -- Flavors Magazine "New Southern cooking at its best." -- Self magazine, online "These are recipes for those who care passionately about what they eat, with a reverential commitment to the beauty, taste, provenance, and possibilities of each ingredient." -- cookbooks365.com "Quite a few books that talk about seasonality, but this is one of the few that completely embraces it." -- Munching on Books "A leafy response to the nose-to-tail food movement. Satterfield has developed a keen sense of how best to fully use in-season produce in this vegetable-first cookbook." -- Christian Science Monitor

Author Bio

Steven Satterfield is the executive chef and co-owner of Miller Union in Atlanta, Georgia. He serves on the board of Slow Food Atlanta, started the Atlanta local network of Chefs Collaborative, and is an active member of Georgia Organics and the Southern Foodways Alliance. Satterfield was also nominated for Food & Wine magazine's "People's Best New Chef," following Miller Union's placement on the "Best New Restaurants in America" lists from Bon Apptit and Esquire, as well as Atlanta magazine's "Restaurant of the Year" in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. Satterfield has been chosen as a finalist for Best Chef: Southeast by the James Beard Foundation in 2013, 2014 and 2015.