Steven Satterfield is executive chef of Miller Union and a member of Slow Food Atlanta, Georgia Organics, and the Southern Foodways Alliance. In 2014, he was named a semifinalist for Best Chef: Southeast by the James Beard Foundation. 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 also recognized Satterfield as a finalist for Best Chef: Southeast in 2013 and Miller Union as a semifinalist for the national award of Best New Restaurant in 2010.

Books by Steven Satterfield

Root to Leaf: A Southern Chef Cooks Through the Seasons

by Steven Satterfield - Cookbooks, Nonfiction

 

ROOT TO LEAF is not a vegetarian cookbook, it’s 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.