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A COUPLE YEARS ago, when Steven Satterfield was writing his cookbook “Root to Leaf,” the publisher nixed a chapter devoted to peanuts at the last minute. “It was deemed too colloquial,” said Mr. Satterfield. “The book was meant to have national appeal.” But the Savannah-born, Atlanta-based chef couldn’t let it go; he knows how versatile and appealing this Southern staple can be. So he presented the jettisoned recipes to another publisher, Short Stack Editions, and four months ago his “Peanuts” cookbook hit the shelves.
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