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
“Classic and creative.” — Epicurious
“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
“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.” — cookbooks365.com
“Quite a few books that talk about seasonality, but this is one of the few that completely embraces it.” — Munching on Books
“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
