Vegetable revelations Inspiration for produce-forward cooking

Chef Satterfield admits that the premise of his latest ("Take a vegetable, and decide how to prepare it right now to show off its best attributes") is the same as that of his 2015 debut, Root to Leaf, but he asserts that his style has evolved since then, a claim that rings true throughout this impressive collection. The first half is devoted to the "building blocks" of flavor, including stocks, condiments, spice blends, relishes, butters, and toppings. Satterfield is known for his whole-plant recipes, and he lives up to expectations, offering grilled carrots with a carrot-top chermoula, and golden beets with sizzling beet tops. He proves vegetables are good for slurping, too; celery stalks and seeds infuse a syrup for sparkling soda, while asparagus ends and kale stems are simmered for soup. Leafy greens are wilted and layered into grilled cheese sandwiches; pureed into the batter for a stunning, savory rendition of French toast; and turned into verdant pappardelle. Elevated yet doable recipes such as Romanesco cauliflower with frilly pasta in a white bolognese and a portobello French dip with mushroom au jus underscore the author's winning philosophy. This is plant-forward cooking with universal appeal. Agent: Amy Hughes, Dunow, Carlson & Lerner Literary. (Apr.)