Root to Leaf: A Southern Chef Cooks Through the Seasons

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Product Details

Harper Wave
Publish Date
7.4 X 9.6 X 1.7 inches | 3.3 pounds

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About the Author

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 placement on the Best New Restaurants in America lists from Bon Appétit and Esquire, as well as Atlanta magazine's Restaurant of the Year in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. Satterfield himself was named Best Chef: Southeast by the James Beard Foundation in 2017.


"Classic and creative."--Epicurious
"Quite a few books that talk about seasonality, but this is one of the few that completely embraces it."--Munching on Books
"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."
"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."--Christian Science Monitor
"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
"Satterfield's hefty book emphasizes seasonal produce with a distinctly Southern flair."--Entertainment Weekly
"The exquisitely photographed book celebrates all things vegetable, with simple but elegant recipes for omnivores, vegetarians and vegans alike."--Atlanta Homes & Lifestyle
"A deep study of vegetable cookery"--Seattle Times
"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."--Cooking Light
"A visual treasure that's too useful to relegate to the coffee table."--Real Simple
"Atlanta chef Steve Satterfield's Root to Leaf venerates vegetables with 175 recipes that just might convince even devoted carnivores that leaves and legumes can shape delicious meals."--Garden & Gun
"A must-have."--Flavors Magazine
"New Southern cooking at its best."--Self magazine, online