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On Vegetables Book

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By Jeremy Fox


Modern Recipes for the Home Kitchen


The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal, along with Noah Galuten and with a foreword by David Chang.

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Item Description

Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.

It is not an understatement to say that Jeremy Fox makes the best-tasting vegetables on the planet. — David Chang

One of the world's most inventive plant-based chefs.  —  Image Interiors & Living (Ireland)

So many terrible cookbooks hit the market every month that it sometimes takes a while for the real gems to shine through. I've been hanging out with Jeremy Fox's On Vegetables since April and my love for it has only grown stronger. Its recipes read beautifully (cool melon and coconut milk curry, anyone?), look ravishing on the page and are an absolute doddle to turn into something delicious. (I've been putting Fox's strawberry sofrito sauce on everything for weeks now.) The book is oh-so 2017 in its celebration of green things rather than chunks of animal flesh. But it isn't didactic or moralistic in the slightest. Instead it's pragmatic and honest, and funny, too - like hanging with a laid-back NorCal surfer dude who just so happens to cook the best vegetarian food on earth. —   The Sunday Times, Style magazine

[A] gorgeous array of recipes, focused on flora rather than fauna, with a surprisingly sober edge. — Eater

Jeremy Fox brings his expert knowledge of vegetables to his first book. —  Food & Wine

...Vegetables have never sounded so exciting. —   Tasting Table

About the Author

Jeremy Fox is an award-winning chef, having garnered accolades including Food & Wine "Best New Chef 2008", Los Angeles Times "Jonathan Gold's 101 Best Restaurants" 2013-2016, and three James Beard nominations for "Best Chef: West". He was previously at Ubuntu in Napa, CA, earning the restaurant a Michelin star and at Manresa in Los Gatos, CA. Fox is the executive chef at Rustic Canyon and Esters Wine Shop & Bar in Santa Monica, CA.

Noah Galuten is a food writer based in Los Angeles. He has written for several publications including LA Weekly and Los Angeles magazine. He was known for many years as the blogger behind Man Bites World and currently works for the Golden State restaurant group, where he oversees Bludso's Bar & Que locations, Prime Pizza, and Cofax in Los Angeles.

David Chang is the chef and founder of the Momofuku restaurant group, which owns and operates restaurants in the United States, Canada, and Australia.

Hardback

27 x 20.5 cm

320 pages

150 Colour Illustrations

Publication date: 30 March 2017

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