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Root to Leaf : A Southern Chef Cooks Through the Seasons (Hardcover) (Steven Satterfield)

Root to Leaf : A Southern Chef Cooks Through the Seasons (Hardcover) (Steven Satterfield) - image 1 of 1

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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.

From the James Beard-nominated Southern chef comes this exquisite vegetable cookbook for omnivores, packed with 175 recipes, hundreds of beautiful color photos, and helpful vegetable profiles, from leafy greens to legumes.

The 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 extraordinary vegetable dishes, capturing the essence of his vegetables 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 entire plant. As executive chef of Miller Union, Satterfield embodies an authentic approach to farmstead-inspired cooking, where braising, pickling, preserving and canning are often incorporated 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 vegetables. Everyone will find something here from the omnivore to the vegan. Organized by seasons, and with a decidedly Southern flair, Satterfield?s 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 and photographed cookbook celebrates the bounty of the vegetable kingdom as never before.

Number of Pages: 488
Genre: Cooking + Food + Wine
Sub-Genre: Specific Ingredients / Vegetables, Regional + Ethnic / American / Southern States, Seasonal
Format: Hardcover
Publisher: HarperCollins
Author: Steven Satterfield
Language: English
Street Date: March 3, 2015
TCIN: 16782027
UPC: 9780062283696
Item Number (DPCI): 247-39-9146
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$38.25
MSRPReg: $45.00 Save $6.75 (15% off)
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