Root to Leaf: A Southern Chef Cooks Through the Seasons
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by Steven Satterfield
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$45.00
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Satterfield is the chef of Atlanta’s Miller Union restaurant. This big (428 pages), sprawling collection of seasonally organized vegetable and fruit recipes brings a professional’s imagination to an array of simple everyday dishes that can enliven any lunch or dinner table. Consider a shaved fennel and yellow squash salad, grilled broccoli with walnuts and lemon, or creamed rice with English peas and country ham. Fans of Nigel Slater’s Tender will find much to admire here.
Cloth. Color photographs throughout.
