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Comment: Book shows some wear including worn corners. Cover has several creases. Edges show some shelf wear. Some pages have folded corners. Otherwise pages are clean and binding is good.
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Root to Leaf: A Southern Chef Cooks Through the Seasons Hardcover – March 3, 2015

4.7 out of 5 stars 30 customer reviews

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Editorial Reviews

Review

“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)

From the Back Cover

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 photographs, elevates the bounty of the fruit and vegetable kingdom as never before.

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Product Details

  • Hardcover: 496 pages
  • Publisher: Harper Wave (March 3, 2015)
  • Language: English
  • ISBN-10: 0062283693
  • ISBN-13: 978-0062283696
  • Product Dimensions: 7.5 x 1.4 x 9.2 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #73,818 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By M. J. Hansen on May 5, 2015
Format: Hardcover Verified Purchase
This cookbook, like most new cookbooks, is very visually inspiring. To me, what sets Root to Leaf apart is its applicability.

Like most people I want to cook more seasonal vegetables, but oftentimes cookbooks feature exotic ingredients that are hard to find -- or recipes that are simply too long and complicated. Root to Leaf, on the other hand, is wonderfully organized by season and offers immediate inspiration following a farmer's market visit.

The recipes are easy to follow and at their core simple in order to showcase seasonal food. Pick up this book and read the spring section, go to your local farmer's market and be not afraid.

Out of the many cookbooks I've purchased in the past year, this is unequivocally my new favorite.
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Format: Hardcover Verified Purchase
If you are familiar with Nigel Slater or Deborah Madison, many of the recipes in this book will be unsurprising. However, there are some recipes with a distinct southern flair: red pepper and peanut romesco to be served with confit new potatoes, a panzanella using vidalias, celery , cucumbers, basil, tomato and sourdough with a light sherry vinegar dressing. There is also fried rice with broccoli and mustard greens, and an interesting mustard roasted cauliflower. For the colder months: creamed savoy cabbage with mushrooms and buckwheat pasta, a kohlrabi, celery root, tangerine and pomegranate salad, and an amazing uncooked meyer lemon sauce made with the entire lemon and a few other things in the blender.

I think this is a wonderful book if it your first seasonal vegetable exploration, with some interesting twists if it is not.
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Format: Hardcover Verified Purchase
This is a heavy book to hold and done well graphically. Being a librarian, I always have opinions on how books are organized. The seasons of the year theme goes far in emphasizing the author's message of "eat what's growing now". When I reach for a cookbook though I use the index and this one seems well done. People who like cookbooks tend to enjoy just reading them. This is a satisfying cookbook to read though the weight might be a bit much for an older person. I gave it a 4 rather than a 5 because most recipes would require me to go shopping for ingredients.
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Beautiful Book! I saw this book reviewed in Cooking Light magazine. After reading the review I immediately came here to Amazon and ordered it. I am so glad I did! The photography is beautiful and the recipes are very doable and delicious!
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An truly amazing and beautiful book. The colorful photos tease your palette begging you to try the recipes. The book is divided into seasons making it easy to find the freshest ingredients at hand. The recipes are well written and easy to understand. I can't wait to try the english pea hummus, the beet red velvet cake and roasted mushroom farrotto. Everything looks great. I hope there are more books to come! A delightful read that I highly recommend.
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I first read of this cookbook via the "Garden & Gun Magazine" Email blog, a magazine that highlights Southern living in it finest... a beautiful well designed magazine. The "Root to Leaf" cookbook looked delightful and I am always looking for ways to incorporate more vegetables in my diet anyway. The Amazon reviews are all 5's and are glowing. As mentioned, the photography is beautiful and the narrative that accompanies each recipe reads like a book. Finally, it is designed by Seasons. I am thrilled with this superb cookbook. When I get to Atlanta - as I live in Orlando - I will be sure to eat dinner at the author - Steve Satterfield's restaurant - Miller Union. I am sure that this restaurant - just like the book - is first class. And for those of you - like me - who say - I don't need one more cookbook - get this one and smile at the lovely food you can prepare with vegetables. Bonne Appetite!
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Format: Hardcover
This is a WONDERFUL BOOK!!! It's my go to whenever I want to read and there is so much more than just recipes. There is a brief history on each vegatable either describing where they are from or how they were discovered, what parts of the world use them the most/least and the pictures are beautiful. Well done Satterfield!
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Five stars for beauty and content; two-ish stars as a recipe book. The photographs are gorgeous. I love the full description of each vegetable and fruit. A really interesting read. As far as recipes, out of this ample book I found only a few that I would make. A little disappointing, but it's still a lovely book.
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