Isbn: 9780062283696 - root to leaf: a southern chef cooks through the seasons (30 risultati)

Condizione: good. Hardcover Book.

Condizione: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

hardcover. Condizione: Good. Illustrated. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Hardcover. Condizione: Used.

hardcover. Condizione: Very Good.

Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Condizione: New.

Hardback or Cased Book. Condizione: New. Root to Leaf: A Southern Chef Cooks Through the Seasons. Book.

Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: new. Hardcover. The chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfielddubbed the Vegetable Shaman by the New York Timess Sam Siftonhas 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 regions legendary disheseasy yet sublime fare that can be made in the home kitchen.Root to Leaf is not a vegetarian cookbook, its a cookbook that celebrates vegetables. 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. "Food to Leaf is not a vegetarian cookbook--it's a cookbook that celebrates vegetables. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection of . recipes makes the most of available produce from local markets, foraging, and the home garden"--Preliminaries. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

Hardcover. Condizione: New.

Hardback. Condizione: New. Finalist for the 2016 IACP Awards: Julia Child First Book Eat More Vegetables. James Beard Award-winning chef of celebrated Atlanta restaurant Miller Union, Steven Satterfield-dubbed the "Vegetable Shaman" by the New 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.…

Hard Cover. Condizione: Very Good. No Dust Jacket. NEW hardcover with no dust jacket and pictorial cover (as issued). Color photographs.

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Hardcover. Condizione: New. Special order direct from the distributor.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. Num Pages: 496 pages, illustrations. BIC Classification: WBT. Category: (G) General (US: Trade). Dimension: 243 x 200 x 44. Weight in Grams: 1558. . 2015. Hardcover. . . . .

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Hardcover. Condizione: Brand New. 560 pages. 9.18x7.50x1.64 inches. In Stock.

Condizione: New. Num Pages: 496 pages, illustrations. BIC Classification: WBT. Category: (G) General (US: Trade). Dimension: 243 x 200 x 44. Weight in Grams: 1558. . 2015. Hardcover. . . . . Books ship from the US and Ireland.

Hardcover. Condizione: Brand New. 560 pages. 9.18x7.50x1.64 inches. In Stock.

Hardback. Condizione: New. Finalist for the 2016 IACP Awards: Julia Child First Book Eat More Vegetables. James Beard Award-winning chef of celebrated Atlanta restaurant Miller Union, Steven Satterfield-dubbed the "Vegetable Shaman" by the New 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.…

Condizione: New. &Uumlber den AutorrnrnSteven Satterfield is the executive chef and co-owner of Miller Union in Atlanta, Georgia. He serves on the board of Slow Food Atlanta, started the Atlanta local network of Chefs Collaborative, and is an active member o.

Hardcover. Condizione: new. Hardcover. The chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfielddubbed the Vegetable Shaman by the New York Timess Sam Siftonhas 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 regions legendary disheseasy yet sublime fare that can be made in the home kitchen.Root to Leaf is not a vegetarian cookbook, its a cookbook that celebrates vegetables. 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. "Food to Leaf is not a vegetarian cookbook--it's a cookbook that celebrates vegetables. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection of . recipes makes the most of available produce from local markets, foraging, and the home garden"--Preliminaries. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …

Hardcover. Condizione: new. Hardcover. The chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfielddubbed the Vegetable Shaman by the New York Timess Sam Siftonhas 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 regions legendary disheseasy yet sublime fare that can be made in the home kitchen.Root to Leaf is not a vegetarian cookbook, its a cookbook that celebrates vegetables. 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. "Food to Leaf is not a vegetarian cookbook--it's a cookbook that celebrates vegetables. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection of . recipes makes the most of available produce from local markets, foraging, and the home garden"--Preliminaries. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. …

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Includes dust jacket. First Edition. First edition.