From James Beard-nominated and rising-star southern chef Steven Satterfield, comes an exquisite vegetable cookbook for omnivores, featuring 300 color photographs, nearly 200 recipes, and complete with health information celebrating all that is good about everything from leafy greens to legumes.
The chef of award-winning Atlanta restaurant, Miller Union, Steven Satterfield has quickly garnered national attention as a chef who understands how to spotlight vegetables with a simple, elegant cooking style that honors the essence of the vegetable. Named the “Vegetable Shaman” by Sam Sifton, Satterfield describes his method of using the whole vegetable in the same way many butchers and chefs utilize a whole animal: root to leaf. This is not a vegetarian cookbook, it’s a cookbook about vegetables for omnivores. Organized by seasons, and with a decidedly southern flair that can be emulated across all regions, this is a must have for the home cook. Beautifully designed with 300 color photographs and nearly 200 delectable recipes, Satterfield’s first book celebrates the bounty across the vegetable kingdom.
ROOT TO LEAF
A Southern Chef Cooks Through the Seasons
by Steven Satterfield
- ISBN: 9780062283696 $45
- 4-color throughout
- On sale NOW