Acclaimed American chef Jeremy Fox’ s eagerly awaited sequel to the global bestseller On Vegetables, featuring more than 160 recipes for the home cook and creative carnivore
It was tasting his Jewish grandmother’ s beef and tongue dish in Pennsylvania at the age of nine that first inspired chef Jeremy Fox’ s passion for food. Described by David Chang as ‘ one of the greatest chefs America’ s ever produced,’ Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G’ s, and for his role as a mentor in the culinary world. Fox’ s much-anticipated new cookbook, On Meat, spotlights the chef’ s unique philosophy on all things meat, with 115 creative recipes demonstrating his zero-waste and sustainable approach to cooking.
Chapters are organized into Pork Poultry and Rabbit Beef and Lamb and Deli, a section dedicated to cured and smoked meats, potted meats, and sausages. Recipes ranging from accessible to elevated are accompanied by personal headnotes, offering Fox’ s insights, expert guidance, and anecdotes from both his chef and life journeys.
Home cooks will discover snacks and starters, such as Buffalo Deviled Eggs and “ Spanish Tortilla But Like a Reuben” soups and stews, including Chicken Paprikash with Board-Cut Spaetzle hot plates and entrees, such as Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ, and Merguez Sausage with Loaded Eggplant and more.
The book begins with a “ How To” section covering the essentials – roasting a whole chicken, making homemade sausages – and ends with more than 50 larder recipes, such as Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter, to accentuate or accompany mains. Renowned chef Paul Bertolli provides a foreword.
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