Root to Leaf
A Southern Chef Cooks Through the Seasons
FINALIST FOR THE 2016 IACP AWARDS: JULIA CHILD FIRST BOOK
“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
by Steven Satterfield
Eat More Vegetables.
James Beard Award-winning chef of celebrated Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by the New 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.
Hardcover | 496 pages | Harper Wave; Illustrated Edition | 2015