Root to Leaf: A Southern Chef Cooks Through the Seasons by Steven Satterfield

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Notes about this book

  • boyle014 on June 15, 2020

    I like the idea behind the recipes in this book, but I find the proportions are way off. For example, the spring onion pizza calls for one or two scallions. They cook down, so you really need a whole bunch. If you do one or two, it's more like a foccacia than a pizza. It seems like the recipes weren't tested before publication.

  • mcvl on July 25, 2017

    Sheesh. I like the recipes in this book, but it is so badly bound that attaching a Post-It note to a page tears the page half out of the binding.

Notes about Recipes in this book

  • Buttermilk dressing

    • mcvl on July 22, 2017

      I bought the book for this recipe, which I was served at one of my favorite restaurants in the whole world, the Corson Building in Seattle. The chef, Emily Crawford, recommended the recipe and also recommended using the thick Bulgarian buttermilk from the Pike Place Creamery. I have made dozens of buttermilk dressings over the years, and I can tell you, this one is in a class by itself.

    • Rinshin on August 01, 2017

      I normally do not care for Ranch style dressings so I was a bit skeptical of this dressing, but this style of dressing is my spouse's favorite. It is very fresh tasting and no extra synthetic taste that is so common with ranch dressings. The dressings goes really well with all salad greens and I prefer to serve this simply with minimal embellishment.

  • Slow-simmered field peas

    • TrishaCP on June 24, 2019

      This was a nice recipe to let field peas shine. I didn’t have fennel, so subbed fennel seeds and that seemed to work well.

  • Sweet potato-buckwheat pancakes

    • smccandless on July 10, 2016

      Like much better than standard pancakes. Cook on number 6 induction in cast iron skillet. Serve with honey. Save extra batter in fridge.

  • Blueberry coffee cake with streusel

    • julesamomof2 on May 29, 2019

      I picked this coffee cake recipe because it called for 4 cups of blueberries, almost twice as much as other recipes, and I had a TON of blueberries to use up. I baked it in a 9 inch glass pie dish instead of the square one. Not too sweet and very moist.

  • Sautéed duck breasts with blueberry mostarda

    • tekobo on January 30, 2021

      Delicious. Definite do-again. Great technique for cooking duck breast - no smoke, no fuss and great crispy skin.

  • Gumbo z'herbes

    • deboChicago on August 07, 2019

      This turned out well but too much salt! I ended up doubling the liquid and adding a bunch of potatoes to moderate the saltiness.

  • Mustard-roasted cauliflower

    • Ileana on May 04, 2021

      This recipe is simple and incredibly delicious. Use your favorite whole grain mustard and this dish will shine.

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Reviews about this book

  • Washington Post by T. Susan Chang

    ...might not be as thrifty and resourceful as the nose-to-tail recipes they emulate. But they’re still full of craft and reverence, and they make good companions for the harvest in any season.

    Full review
  • ISBN 10 0062283693
  • ISBN 13 9780062283696
  • Linked ISBNs
  • Published Mar 03 2015
  • Format Hardcover
  • Page Count 496
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint Harper Wave

Publishers Text

From the James Beard-nominated Southern chef comes this exquisite vegetable cookbook for omnivores, packed with 175 recipes, hundreds of beautiful color photos, and helpful vegetable profiles, from leafy greens to legumes. The chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield--dubbed the "Vegetable Shaman" by the New York Times' Sam Sifton--has enchanted diners with his extraordinary vegetable dishes, capturing the essence of his vegetables 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 entire plant. As executive chef of Miller Union, Satterfield embodies an authentic approach to farmstead-inspired cooking, where braising, pickling, preserving and canning are often incorporated 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 vegetables.
,br>Everyone will find something here from the omnivore to the vegan. Organized by seasons, and with a decidedly Southern flair, Satterfield's 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 and photographed cookbook celebrates the bounty of the vegetable kingdom as never before.


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