Steven Satterfield of media darling—and James Beard Award nominee—Miller Union in Atlanta has put his vegetable-loving philosophy to paper in his first cookbook. The recipes often have a Southern accent, and the book is organized by season, but what really motivates Satterfield—and what sets his cooking apart—is his root-to-leaf approach. More than just the culinary love child of the vegetable and nose-to-tail dining trends, root-to-leaf cooking is about making the most of everything that's harvested, including what would normally be considered scrap.

Price: $45