Unlocking the imaginations of the young and young at heart

Root to Leaf

Double click on above image to view full picture

Zoom Out
Zoom In

Other titles in this Collection

Root to Leaf is not a vegetarian cookbook,it's a cookbook that celebrates vegetables. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection of mouth watering recipes makes the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed book, with its stunning color photographs, elevates the bounty of the vegetable kingdom as never before.

Root to Leaf (Hardback)

Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield, dubbed the 'Vegetable Shaman' by theNew 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.

Out of stock

£20.00

RRP: £20.00

Be the first to review this product

Additional Information

Other Root to Leaf is not a vegetarian cookbook,it's a cookbook that celebrates vegetables. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection of mouth watering recipes makes the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed book, with its stunning color photographs, elevates the bounty of the vegetable kingdom as never before.
Product Code 9780062283696
ISBN 9780062283696
Format Hardback
Published 01/02/2008
Dimensions 243mm (h) X 200mm (w) X 44mm (d)

Details

Finalist for the 2016 IACP Awards: Julia Child First Book Eat More Vegetables. Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield?dubbed the ?Vegetable Shaman? by theNew 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.

Write Your Own Review

You're reviewing: Root to Leaf