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The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal
Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.
- Sales Rank: #363 in Books
- Brand: PHAIDON
- Published on: 2017-04-17
- Original language: English
- Dimensions: 11.00" h x 1.38" w x 8.38" l,
- Binding: Hardcover
- 320 pages
- PHAIDON
Review
"[A] gorgeous array of recipes, focused on flora rather than fauna, with a surprisingly sober edge." —Eater
"Jeremy Fox brings his expert knowledge of vegetables to his first book." —Food & Wine
"It is not an understatement to say that Jeremy Fox makes the best-tasting vegetables on the planet."—David Chang
"One of the world's most inventive plant-based chefs."—Image Interiors & Living (Ireland)
"We love that Fox prefaces this collection of exquisitely beautiful vegetarian dishes with a ludicrously decadent mayo-filled grilled cheese sandwich because the two are not mutually exclusive. For gourmets of all stripes, then."—The Guardian, Cook
"Offers just as much theory as instruction for the sharply flavored, softly focused, gorgeously green cookery [Fox has] honed over the past decade... A must-read."—Eater
"...Vegetables have never sounded so exciting."—Tasting Table
"Chef Jeremy Fox's On Vegetables is a gorgeously-designed love letter to all things leafy, green, crunchy, crispy and above all, delicious."—Western Living
"Jeremy Fox is at the top of his game with his debut cookbook, a new restaurant and another on the way."—Wall Street Journal
"From sophisticated dishes [...] to recipes inspired by his childhood. [Fox] encourages readers to take advantage of the whole plant from seed to stalk to become better, smarter and thriftier home cooks."—Winq
"[A] much-anticipated first cookbook that presents his food philosophy in the form of 160 approachable, home cook-friendly recipes meant to elevate and highlight the textures and flavors of seasonal produce."—New Worlder
"Root-to-stalk cooking gets the fine-dining treatment in this gorgeous cookbook."—San Francisco Chronicle
About the Author
Jeremy Fox is an award-winning chef, having garnered accolades including Food & Wine "Best New Chef 2008", Los Angeles Times "Jonathan Gold's 101 Best Restaurants" 2013-2016, and three James Beard nominations for "Best Chef: West". He was previously at Ubuntu in Napa, CA, earning the restaurant a Michelin star and at Manresa in Los Gatos, CA. Fox is the executive chef at Rustic Canyon and Esters Wine Shop & Bar in Santa Monica, CA.
Noah Galuten is a food writer based in Los Angeles. He has written for several publications including LA Weekly and Los Angeles magazine. He was known for many years as the blogger behind Man Bites World and currently works for the Golden State restaurant group, where he oversees Bludso's Bar & Que locations, Prime Pizza, and Cofax in Los Angeles.
David Chang is the chef and founder of the Momofuku restaurant group, which owns and operates restaurants in the United States, Canada, and Australia.
Most helpful customer reviews
28 of 29 people found the following review helpful.
Exceptional Cookbook
By Susie Heller
Jeremy Fox has written the most personal, open and honest cookbook I can remember reading, not just sharing his knowledge about food, but chronicling his struggles and successes. Over the years I've been lucky enough to eat many of the dishes that he creates, and for me, no one has a way with vegetables like Jeremy. It takes a village and Jeremy recognizes that with stories of the farmers and purveyors that play such an important role. The recipes and photos immediately convey the thoughtfulness of his food and best of all, they really can be done at home! This book was a long time coming but worth the wait. It's everything a cookbook should be.
2 of 2 people found the following review helpful.
Nose deep...
By matthew levere
Every recipe has my mouth watering, and the pictures could all be covers of food magazines. Great stories of trial and error told by Chef Fox not only in the kitchen but his personal life as well. All recipes are easy to approach and the way they're written they don't make me feel like I need 10 years of experience of cooking. This is a perfect time to release, as my garden and near by farmers markets are flooding with a variety of options that pertain to this book. For the next six months my garden my kitchen and On Vegetables will have a steamy love affair. Buy it.
0 of 0 people found the following review helpful.
Five Stars
By James Gop
Inspirational and refreshing. One of my new favorites
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