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Root to Leaf: A Southern Chef Cooks Through the Seasons
Steven Satterfield
€ 45.99
€ 43.27
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Description for Root to Leaf: A Southern Chef Cooks Through the Seasons
Hardback. Num Pages: 496 pages, illustrations. BIC Classification: WBT. Category: (G) General (US: Trade). Dimension: 243 x 200 x 44. Weight in Grams: 1558.
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 ... Read more
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 ... Read more
Product Details
Publisher
HarperCollins Publishers Inc
Format
Hardback
Publication date
2015
Condition
New
Weight
1579g
Number of Pages
496
Place of Publication
New York, United States
ISBN
9780062283696
SKU
V9780062283696
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Steven Satterfield
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 ... Read more
Reviews for Root to Leaf: A Southern Chef Cooks Through the Seasons
"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 ... Read more
Sam Sifton, New York Times "Classic and creative."
Epicurious "Satterfield's hefty book emphasizes seasonal produce with a distinctly Southern flair."
Entertainment Weekly "The ... Read more