On Meat

Acclaimed American chef Jeremy Fox s eagerly awaited sequel to the global bestseller On Vegetables, featuring more than 160 recipes for the home cook and creative carnivore

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 & Rabbit; Beef & 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.