On Meat. Modern Recipes for the Home Kitchen

Renowned American chef Jeremy Fox presents an eagerly anticipated follow-up to his international bestseller, "On Vegetables." This time, he brings over 160 recipes designed for both the home cook and the adventurous meat lover. Jeremy Fox discovered his passion for cooking at just nine years old after savoring his Jewish grandmother's beef and tongue dish in Pennsylvania. Chef David Chang has praised Fox as one of America’s finest chefs, and Fox's reputation is further solidified by his innovative offerings at his California establishments, Rustic Canyon and Birdie G’s. In his much-anticipated cookbook "On Meat," Fox shares his distinctive perspective on meat, offering 115 inventive recipes that reflect his commitment to zero-waste and sustainable cuisine. The book is neatly divided into sections like Pork; Poultry & Rabbit; Beef & Lamb; and Deli, focusing on cured and smoked meats, potted meats, and sausages. With a range of recipes from simple to sophisticated, Fox includes personal anecdotes, tips, and insights drawn from his culinary and personal experiences. Home cooks can explore snacks and appetizers such as Buffalo Deviled Eggs and “Spanish Tortilla But Like a Reuben”; soups and stews, including Chicken Paprikash paired with Board-Cut Spaetzle; and entrees like Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ Sauce, and Merguez Sausage with Loaded Eggplant. The book begins with a practical “How To” section that covers basics like roasting a chicken or crafting homemade sausages. It concludes with over 50 pantry recipes, including Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter, perfect for enhancing or complementing main dishes. Esteemed chef Paul Bertolli contributes a foreword to this comprehensive culinary guide.