{"product_id":"root-to-leaf-a-southern-chef-cooks-through-the-seasons-isbn-9780062283696","title":"Root to Leaf: A Southern Chef Cooks Through the Seasons","description":"\u003cp\u003e\u003cstrong\u003eFinalist for the 2016 IACP Awards: Julia Child\u003c\/strong\u003e\u003cstrong\u003e First Book\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEat More Vegetables.\u003c\/p\u003e\u003cp\u003eJames Beard Award-winning chef of celebrated Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by the \u003cem\u003eNew York Times’\u003c\/em\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eRoot to Leaf \u003c\/em\u003eis 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.\u003c\/p\u003e | \u003cp\u003eEat More Vegetables.\u003c\/p\u003e\u003cp\u003eChef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by the\u003cem\u003eNew York Times’\u003c\/em\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eRoot to Leaf \u003c\/em\u003eis 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.\u003c\/p\u003e | \u003cp\u003e“Satterfield’s hefty book emphasizes seasonal produce with a distinctly Southern flair.” - \u003cb\u003e\u003ci\u003eEntertainment Weekly\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“The exquisitely photographed book celebrates all things vegetable, with simple but elegant recipes for omnivores, vegetarians and vegans alike.” - \u003cb\u003e\u003ci\u003eAtlanta Homes \u0026amp; Lifestyle\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“A must-have.” - \u003cb\u003e\u003ci\u003eFlavors Magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“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.” - \u003cb\u003e\u003ci\u003ecookbooks365.com\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“An exhaustive and fascinating guide to the four seasons of vegetable life...\u003cem\u003eRoot to Leaf\u003c\/em\u003e offers both philosophy and instruction, with recipes that reward, again and again, the minimal treatment of the very best ingredients.” - \u003cb\u003e\u003ci\u003eSam Sifton, New York Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“Classic and creative.” - \u003cb\u003e\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“A visual treasure that’s too useful to relegate to the coffee table.” - \u003cb\u003e\u003ci\u003eReal Simple\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“New Southern cooking at its best.” - \u003cb\u003e\u003ci\u003eSelf magazine, online\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“Quite a few books that talk about seasonality, but this is one of the few that completely embraces it.” - \u003cb\u003e\u003ci\u003eMunching on Books\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“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.” - \u003cb\u003e\u003ci\u003eCooking Light\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“Atlanta chef Steve Satterfield’s \u003cem\u003eRoot to Leaf\u003c\/em\u003e venerates vegetables with 175 recipes that just might convince even devoted carnivores that leaves and legumes can shape delicious meals.” - \u003cb\u003e\u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“\u003cem\u003eRoot to Leaf\u003c\/em\u003e, by Southern chef Steven Satterfield, is a leafy response to the nose-to-tail food movement. At his Atlanta restaurant Miller Union, Satterfield has developed a keen sense of how best to fully use in-season produce, whether it is appreciating the cleansing bitterness of dandelion greens or munching on edible blossoms. There are plenty of familiar staples here, too, in this vegetable-first cookbook.” - \u003cb\u003e\u003ci\u003eChristian Science Monitor\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“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.” - \u003cb\u003e\u003ci\u003eChristian Science Monitor\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e“A deep study of vegetable cookery” - \u003cb\u003e\u003ci\u003eSeattle Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Harper","offers":[{"title":"Default Title","offer_id":44888194416869,"sku":"NP9780062283696","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780062283696.jpg?v=1730228377","url":"https:\/\/k12savings.com\/es\/products\/root-to-leaf-a-southern-chef-cooks-through-the-seasons-isbn-9780062283696","provider":"K12savings","version":"1.0","type":"link"}