{"product_id":"on-meat-modern-recipes-for-the-home-kitchen","title":"On Meat: Modern Recipes for the Home Kitchen","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJeremy Fox\u003c\/b\u003e worked at restaurants across the US and Europe, including Rubicon in San Francisco, and staging at De Snippe in Belgium, followed by Restaurant Gordon Ramsay and Fergus Henderson's iconic nose-to-tail restaurant, St. John, in London. While in California, he opened Ubuntu and was voted a 'Best New Chef' by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, plus awarded the first Michelin star for a vegetarian restaurant. A three-year break followed, chronicled in the global bestseller, \u003ci\u003eOn Vegetables\u003c\/i\u003e, and he is now chef\/owner of Rustic Canyon and Birdie G's in Santa Monica.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRachael Sheridan\u003c\/b\u003e is married to Jeremy Fox and is a writer and actress.\u003c\/p\u003e\n\u003cb\u003ePaul Bertolli\u003c\/b\u003e is a renowned chef, author, and food artisan known for his work at Chez Panisse and Oliveto. He champions traditional Italian cuisine, seasonal ingredients, and handcrafted foods. Founder of Fra' Mani, he helped revive artisanal charcuterie in the US and authored \n\u003ci\u003eCooking by Hand\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \u0026amp; Rabbit; Beef \u0026amp; 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.\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e As featured in \u003ci\u003e CBS News, LA Magazine, \u003c\/i\u003e and \u003ci\u003e The Globe and Mail \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e 'Fox brings his Michelin-level creativity to the butcher counter, with refined recipes for the ambitious home cook.' - \u003ci\u003eLAist\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e 'Examines the world of meat through thoughtful essays, sourcing guidance and diverse recipes.' - \u003ci\u003eCleveland.com\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e'When I learned Jeremy Fox was writing a book entitled \u003ci\u003eOn Meat\u003c\/i\u003e, and I heard that Phaidon was publishing it, I immediately thought this is a match made in culinary heaven. This is a master class on meat with the visuals to match. Rabbit \u0026amp; Myrtle Berry Mortadella? Black Sugar Tri-Tip? Spareribs with Peach BBQ? Count me in. Jeremy's \u003ci\u003eOn Meat\u003c\/i\u003e gives pure deliciousness.' - Nancy Silverton\u003c\/p\u003e\n\u003cp\u003e'Jeremy Fox is among the most innovative chefs working today. I've had the immense privilege of cooking alongside him and witnessing his remarkable talent for teaching. In \u003ci\u003eOn Meat\u003c\/i\u003e, his creativity and deep respect for ingredients shine through every recipe. Simply put... he's a mensch.' - Michael Solomonov, Chef \u0026amp; Co-owner of Zahav\u003c\/p\u003e\n\u003cp\u003e'Jeremy Fox has truly shown what a great chef with years of experience can share in his food, restraint, ingenuity, craftsmanship, a clear point of view, and humility -- all of which comes through in each recipe in his book. He has given classic and new meat dishes a refresh, while still giving respect and a thoughtful homage to their origins. His love of the craft is apparent, as he is now cooking meat like vegetables, which is and always will be delicious in his hands.' - Chris Cosentino\u003c\/p\u003e\n\u003cp\u003e'The Michelin-starred chef and bestselling author of On Vegetables instructs home chefs in his zero-waste and sustainable approach to cooking meat.' - \u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e'Become an expert in grilling, roasting and smoking as you enjoy stunning photography and mouthwatering dishes at home.' - \u003ci\u003eForbes\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e'Expect beautiful photographs and stunning design throughout.' - \u003ci\u003eSaveur\u003c\/i\u003e, Best Cookbooks of Fall 2025\u003c\/p\u003e\n\u003cp\u003e 'The throughline is always Fox's precise point of view and zero-waste inclinations.' - \u003ci\u003eThe Week Magazine \u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e 'A love letter to meat, to the home cook...and the accompanying photographs are divine.' - \u003ci\u003eThe Berkshire Eagle\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAcclaimed American chef Jeremy Fox's eagerly awaited sequel to the global bestseller \u003ci\u003eOn Vegetables\u003c\/i\u003e, featuring more than 160 recipes for the home cook and creative carnivore\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb\u003e'This is a book that will make you a better cook - unquestionably.' - Dave Chang\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e A BEST COOKBOOK OF THE YEAR: \u003ci\u003eLos Angeles TImes \u003c\/i\u003eand\u003ci\u003e Smithsonian Magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIt 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, \u003ci\u003eOn Meat\u003c\/i\u003e, spotlights the chef's unique philosophy on all things meat, with 115 creative recipes demonstrating his zero-waste and sustainable approach to cooking. \u003c\/p\u003e\n\u003cp\u003eChapters are organized into Pork; Poultry \u0026amp; Rabbit; Beef \u0026amp; 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.\u003c\/p\u003e\n\u003cp\u003eHome 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fox, Jeremy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Phaidon Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-09-24\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Meat|Cooking|Regional \u0026amp; Cultural|American - California Style|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Meat)|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.15 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781837290864\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781837290864\u003c\/p\u003e","brand":"Phaidon Press","offers":[{"title":"Default Title","offer_id":51154283757846,"sku":"SP-9781837290864","price":62.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781837290864_spiral.png?v=1774940494","url":"https:\/\/lusper.myshopify.com\/products\/on-meat-modern-recipes-for-the-home-kitchen","provider":"Lusperbooks","version":"1.0","type":"link"}