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 'This is
a book that will make you a better cook - unquestionably.' - Dave Chang A BEST COOKBOOK OF THE
YEAR: Los Angeles TImes and Smithsonian Magazine 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.
