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Root to Leaf: A Southern Chef Cooks Through the Seasons Hardcover – March 3, 2015
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“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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Top Customer Reviews
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.
I think this is a wonderful book if it your first seasonal vegetable exploration, with some interesting twists if it is not.
Most Recent Customer Reviews
Filled with excellent photography and beautifully bound, it's a book I keep coming back to just because it's such a pleasure to read. Read morePublished 4 days ago by SK
Beautiful book, visually pleasing and lovely to read. Makes me excited about seasonal, whole food and cooking with unexpected ingredients/combinations. Read morePublished 3 months ago by B.L.S.
Quite literally the best cookbook I've ever owned. And I own a good number of cookbooks. Not only does it have helpful tips about different veggies in case you want to take a... Read morePublished 3 months ago by Brittany Petruzzi
This is a gorgeous book, fantastic approach to real world food.Published 4 months ago by Nicole M. Roca
My current favorite in the kitchen! The acorn squash recipe was a big hit with my family.Published 5 months ago by Allison
We're huge fans of Steven Satterfield as a chef...and a person. This is a great book that everyone from vegans to carnivores will devour...highly-recommended!Published 8 months ago by Lynn Seldon
A wonderful book by a great chef who has a fabulous restaurant, Miller Union in downtown Atlanta Ga.Published 8 months ago by linda kay foster
The recipes in this book are simple and therefore it may be a good purchase if you are just starting to cook for yourself. Read morePublished 8 months ago by MT57