Root to Leaf: A Southern Chef Cooks Through the Seasons Easter owned and operated an award-winning

owned and operated an award-winning catering business specializing in southern cuisine

a historic fifty-acre farm in Springdale

Home cooks will find photographs for every single recipe

James Beard Award for Best Book in American Cooking

Root to Leaf: A Southern Chef Cooks Through the Seasons Easter owned and operated an award-winningAuthor: Steven Satterfield 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