Vegetable Revelations : Inspiration for Produce-forward Cooking. Cet article n’est pas disponible.Vegetable Revelations : Inspiration for Produce-forward Cooking

Discover innovative, adaptable, and delicious ways to serve a wide range of vegetables with this inspired vegetable cookbook featuring over 150 seasonal recipes from Steven Satterfield, the James Beard Foundation Award-winning chef and author of Root to Leaf.

In the last decade, vegetables have taken a prominent place on the plate. At his hugely successful Atlanta restaurant, Miller Union, Steven Satterfield is constantly searching for new ways to serve the vast variety offered each season through creative, plant-focused cooking. When it comes to cooking meats and seafood, there are specific guidelines for texture and doneness. But each vegetable has inherent properties that can be enhanced or manipulated in infinite ways, offering numerous opportunities to innovate. 

In Vegetable Revelations, this guide to farm-to-table cooking, Satterfield explores how texture affects the eating experience, how globally inspired ingredients can make vegetables more compelling, and how valuing every part of a plant is the key to creative cooking. Best of all, he provides flavor-packed recipes that celebrate the delicious diversity available to us, arranged by botanical families and culinary categories, including Roots, Leaves, Stalks, Brassicas (broccoli, brussels sprouts, cauliflower), Legumes, Cucurbits (cucumbers, zucchini, watermelon, squash), Nightshades (eggplant, tomatoes, bell peppers, potatoes), and Mushrooms. Experience vegetables in a whole new way in bold dishes such as Grilled Hakurei Turnips with Miso Vinaigrette, Luck and Money Dolmas, Asparagus Bottom Soup, Romanesco Campanelle with White Bolognese, Warm Field Peas with Tangy Pepper Sauce, Yukon Gold Tartiflette, Honeydew Aquavit Slushies, Miso-Pickled Shiitakes

But veggies aren’t just for lunch and dinner―here are recipes for breakfast, desserts, beverages, and snacks. Satterfield even includes a section on textural toppings and flavor-forward sauces, spice blends, and condiments that can be mixed and matched to enhance any simply prepared vegetable. While vegetarians and vegans will love these recipes, there are some fabulous dishes that include meat, poultry, and seafood as well.

Illustrated with sumptuous photos throughout, Vegetable Revelations will broaden your kitchen know-how, open new doors for exploration and adventure, and give you fresh and flavorful ideas for healthy, whole food recipes that omnivores, vegetarians and vegans will love.

This essential cookbook delivers more than just recipes―it’s a new way to think about produce:

• Root to Leaf Philosophy: Learn how valuing every part of the plant―from asparagus bottoms to carrot tops―is the key to creative, no-waste cooking.
• Organized by Plant Family: Explore chapters arranged by botanical families like Roots, Brassicas, and Nightshades, making it easy to cook with what's fresh at the farmer's market.
• Beyond the Main Course: Go beyond lunch and dinner with inventive vegetable recipes for breakfast, desserts, beverages, and snacks, from Garam Masala Pumpkin Pancakes to Honeydew Aquavit Slushies.
• Flavor-Building Blocks: Master textural toppings, spice blends, and flavor-forward sauces that can be mixed and matched to elevate any simply prepared vegetable.

Steven 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 of Georgia Organics and the Southern Foodways Alliance. Satterfield was also nominated for Food & Wine magazine's "People's Best New Chef," following Miller Union's placement on the "Best New Restaurants in America" lists from Bon Appétit and Esquire, as well as Atlanta magazine's "Restaurant of the Year" in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. Satterfield himself was named Best Chef: Southeast by the James Beard Foundation in 2017.