Root To Leaf: A Southern Chef Cooks Through the Seasons

SKU 35300
Stock # 62283696
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$45.00
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Root to Leaf: A Southern Chef Cooks Through the Seasons is written by Steven Satterfield, the James Beard-nominated chef of the Miller Union Restaurant in Atlanta. This beautifully photographed, and substantial 496 page book celebrates vegetables in a deliciously Southern style that is simple and refined. The book adopts a decidedly whole-foods approach, but to be clear, Root to Leaf is not a vegetarian cookbook. Instead, it's for everyone and there are many recipes for the omnivore and the vegan alike. The book is organized by seasons, and Satterfield's mouthwatering selections 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. Root to Leaf is packed with over 175 recipes, hundreds of inspired color photos, and helpful vegetable profiles, from leafy greens to legumes. Root to Leaf: A Southern Chef Cooks Through the Seasons By Steven Satterfield. Published by Harper Wave. Hardcover. 496 Pages.

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