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Jeremy Fox made his name at Ubuntu in Napa, a vegetarian restaurant that earned a Michelin star, something that was almost unheard of at the time. Since then he has run Rustic Canyon and Birdie G's in Santa Monica and written On Vegetables, which has become a favourite among chefs.
The fact that he is now writing about meat is what makes the book interesting. He comes to the subject from the opposite direction, from a kitchen where every stem and peel was put to use, and treats meat with the same economy.
The book goes far beyond grilling recipes and temperature charts. It is about muscles, connective tissue and butchery, about why different approaches produce distinctly different results in flavour and texture, and about how to use the whole animal without turning it into a matter of principle.
If you have On Vegetables, the two belong together. If you do not, it makes no difference. This one stands perfectly well on its own.
Format: Hardback
Number of pages: 352
Language: English
First published: 2025
