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Jeremy Fox went from being the most talked-about vegetable chef in the US to writing a book about meat, which alone makes it worth a look. The book goes far beyond grilling recipes and temperature charts, delving into muscles, connective tissue and butchery, essentially why different methods produce distinctly different results in flavour and texture. It also covers how to use the whole animal without turning it into a moral crusade. 252 pages. It's a technique book written by someone who arrived at the subject from the opposite direction, and it shows.
Format: Hardcover
Number of pages: 352
Language: English
First published: 2025
