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Root to Leaf - A Southern Chef Cooks Through the Seasons (Hardcover)
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Root to Leaf - A Southern Chef Cooks Through the Seasons (Hardcover)
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Finalist for the 2016 IACP Awards: Julia Child First Book 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.
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