Wholesale Vegetable Revelations: Produce-Forward Cooking

Increasingly in the past few decades, plant-based eating and the presence of greens on the dinner plate have gone up. The author explores his journey through his day to day in his restaurant that serves locally, and attempt to use local produce and innovate how it uses greens and legumes. His innovation can be seen in using parts of veggies that would have otherwise been discarded. A key point of the book is to teach the reader that possibilities to innovate are everywhere. Included are many of the recipes Steven Satterfield uses in his restaurant for different mealtimes and courses. The focus is on vegetables and providing options for people who don’t eat meat or are vegan but some of the recipes inside call for animal based products and meat. Illustrated and with great photography, this book will outline steps of the fabulous recipes included. (This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)