Root to Leaf: A Southern Chef Cooks Through the Seasons IACP Julia Child Award Finalist Cookbook with Simple Recipes Celebrating Whole-Plant Philosophy

About this book

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 Satterfielddubbed the Vegetable Shaman by the New York Times Sam Siftonhas 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 regions legendary disheseasy yet sublime fare that can be made in the home kitchen. Root to Leaf is not a vegetarian cookbook its 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 Satterfields 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.