Root to Leaf: A Southern Chef Cooks Through the Seasons, by Steven Satterfield
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Root to Leaf: A Southern Chef Cooks Through the Seasons, by Steven Satterfield
Ebook PDF Root to Leaf: A Southern Chef Cooks Through the Seasons, by Steven Satterfield
Finalist for the 2016 IACP Awards: Julia Child First Book
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.
Root to Leaf: A Southern Chef Cooks Through the Seasons, by Steven Satterfield- Amazon Sales Rank: #42063 in Books
- Brand: Steven Satterfield
- Published on: 2015-03-03
- Released on: 2015-03-03
- Original language: English
- Number of items: 1
- Dimensions: 9.19" h x 1.45" w x 7.50" l, 1.20 pounds
- Binding: Hardcover
- 496 pages
Review “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)“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.
About the Author
Steven Satterfield is the executive chef and co-owner of Miller Union in Atlanta, Georgia. He serves on the board of Slow Food Atlanta, started the Atlanta local network of Chefs Collaborative, and is an active member of Georgia Organics and the Southern Foodways Alliance. Satterfield was also nominated for Food & Wine magazine's "People's Best New Chef," following Miller Union's placement on the "Best New Restaurants in America" lists from Bon Appétit and Esquire, as well as Atlanta magazine's "Restaurant of the Year" in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. Satterfield has been chosen as a finalist for Best Chef: Southeast by the James Beard Foundation in 2013, 2014 and 2015.
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Most helpful customer reviews
14 of 15 people found the following review helpful. Go to the farmer's market, then get inspired By M. J. Hansen This cookbook, like most new cookbooks, is very visually inspiring. To me, what sets Root to Leaf apart is its applicability.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.
6 of 6 people found the following review helpful. Worth the time By Peg B If you are familiar with Nigel Slater or Deborah Madison, many of the recipes in this book will be unsurprising. However, there are some recipes with a distinct southern flair: red pepper and peanut romesco to be served with confit new potatoes, a panzanella using vidalias, celery , cucumbers, basil, tomato and sourdough with a light sherry vinegar dressing. There is also fried rice with broccoli and mustard greens, and an interesting mustard roasted cauliflower. For the colder months: creamed savoy cabbage with mushrooms and buckwheat pasta, a kohlrabi, celery root, tangerine and pomegranate salad, and an amazing uncooked meyer lemon sauce made with the entire lemon and a few other things in the blender.I think this is a wonderful book if it your first seasonal vegetable exploration, with some interesting twists if it is not.
13 of 16 people found the following review helpful. Vegetables cooked simply and elegantly By R. Wilson An truly amazing and beautiful book. The colorful photos tease your palette begging you to try the recipes. The book is divided into seasons making it easy to find the freshest ingredients at hand. The recipes are well written and easy to understand. I can't wait to try the english pea hummus, the beet red velvet cake and roasted mushroom farrotto. Everything looks great. I hope there are more books to come! A delightful read that I highly recommend.
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