Award-winning Atlanta chef Steven Satterfield is serious about getting you to eat your veggies. To do so he's sharing 175 tempting vegetable-based recipes in his debut cookbook Root to Leaf: A Southern Chef Cooks Through the Seasons.
Although it is dedicated to the bounty of farmers' markets, Root to Leaf is not a cookbook for vegetarians. Rather, it is a book meant for food lovers from all walks of life - from steak-loving omnivores to dedicated vegans - and highlights a nose-to-tail approach to the vegetable kingdom.
Satterfield, whose restaurant Miller Union was named "Restaurant of the Year" by Atlanta magazine, shares his favorite cooking techniques for bringing out the best in vegetables. Thus, readers will find themselves pickling, braising, canning and preserving everything from asparagus, carrots and fennel to beets, cabbage, eggplant and kale.
Aside from mouthwatering recipes and pictures, readers will be entertained with Satterfield's helpful cooking tips and vivid stories about shopping for produce and foraging for ingredients.
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