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At his hugely successful Atlanta restaurant, Miller Union, Steven Satterfield is constantly searching for new ways to serve the vast variety offered each season. 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.\u003c\/p\u003e\n\u003cp\u003eIn Vegetable Revelations, 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. 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