Root To Leaf A Southern Chef Cooks Through the Seasons

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  • Engels
  • Hardcover
  • 9780062283696
  • 09 april 2015
  • 488 pagina's
Alle productspecificaties

Samenvatting

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.

Productspecificaties

Inhoud

Taal
en
Bindwijze
Hardcover
Oorspronkelijke releasedatum
09 april 2015
Aantal pagina's
488
Illustraties
Nee

Betrokkenen

Hoofdauteur
Steven Satterfield
Tweede Auteur
John Kernick
Hoofduitgeverij
Harperwave

Overige kenmerken

Extra groot lettertype
Nee
Product breedte
191 mm
Product hoogte
42 mm
Product lengte
233 mm
Studieboek
Nee
Verpakking breedte
191 mm
Verpakking hoogte
233 mm
Verpakking lengte
37 mm
Verpakkingsgewicht
646 g

EAN

EAN
9780062283696

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