- 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: 38 customer reviews
- Amazon Best Sellers Rank: #83,628 in Books (See Top 100 in Books)
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Root to Leaf: A Southern Chef Cooks Through the Seasons Hardcover – March 3, 2015
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“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)
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.
Top customer reviews
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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.