The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal
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.
About the Author
Jeremy Fox is executive chef of Rustic Canyon and Esters Wine Shop & Bar in Los Angeles, California. He is a Food & Wine Best New Chef and three-time James Beard nominee for Best Chef: West, and been on Jonathan Gold’s 101 Best Restaurants list for the past four years. He was previously at Ubuntu, earning the restaurant a Michelin star, and at Manresa.
Noah Galuten is a chef and writer, based in Los Angeles, California, and 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 LA.
"[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 "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) "We love that Fox prefaces this collection of exquisitely beautiful vegetarian dishes with a ludicrously decadent mayo-filled grilled cheese sandwich because the two are not mutually exclusive. For gourmets of all stripes, then."-The Guardian, Cook "Offers just as much theory as instruction for the sharply flavored, softly focused, gorgeously green cookery [Fox has] honed over the past decade... A must-read." -Eater "...Vegetables have never sounded so exciting."-Tasting Table "Chef Jeremy Fox's On Vegetables is a gorgeously-designed love letter to all things leafy, green, crunchy, crispy and above all, delicious."-Western Living "Jeremy Fox is at the top of his game with his debut cookbook, a new restaurant and another on the way."-Wall Street Journal "From sophisticated dishes [...] to recipes inspired by his childhood. [Fox] encourages readers to take advantage of the whole plant from seed to stalk to become better, smarter and thriftier home cooks."-Winq "[A] much-anticipated first cookbook that presents his food philosophy in the form of 160 approachable, home cook-friendly recipes meant to elevate and highlight the textures and flavors of seasonal produce."-New Worlder "Root-to-stalk cooking gets the fine-dining treatment in this gorgeous cookbook."-San Francisco Chronicle "Vegetables are taking centre plate and chefs are giving them the star treatment... Fox [is] the visionary behind one of the best vegetarian restaurants in the country, the late Ubuntu in Napa."-Independent app "The new cookbook chronicles a unique evolution... and soul-stirring food."-C, California Style Magazine "A gorgeous tome that isn't so much a book for vegetarians as it is an ode to plant matter."-Inside Hook "On Vegetables is a gorgeous and ambitious book, which encourages the reader to look at produce and plants in a different way."-LA Weekly "Reading through the recipes, it's clear how Fox helped change the way American chefs approach produce... It's a cookbook mortals can use."-San Francisco Chronicle "Most [recipes] are as pleasingly simple to create as they are simply pleasing to the eye."-New York Times/T, The New York Times Style Magazine "Jeremy Fox is at the top of his game with his debut cookbook, a new restaurant and another on the way."-WSJ. Magazine "Showcases exactly the kind of plant-based eating innovation that will dominate our plates in decades to come. The main attraction of Fox's debut is the wide-ranging and innovative recipes... On Vegetables could well be a manifesto for the future of cooking, and is a treat for vegetarians and meat-lovers alike." -FlavourFeed "Everything you knew to be true about vegetables and other things is about to get turned on its head in acclaimed chef Jeremy Fox's latest cookbook." -Food Republic "A must for leaf-lovers."-Bon Appetit "Take your cooking to the next level with the debut book from one of America's leading chefs... If you're a keen cook, this beautiful book pushes the boundaries of vegetarian cooking with plenty of ideas to impress!"-Vegetarian Living "The book is a heartfelt love letter to legumes that unfolds in a series of recipes."-KCRW Good Food "If you're worried meat-free eating might lack variety, look no further than this esteemed Californian chef's homage to vegetables... This comprehensive collection is bound to change your perception of vegetarian eating. Recipes are inventive and sophisticated, but simple enough for the home cook to follow... You'll find something for everyone."-Independent.co.uk "The book... reads like vegetable poetry."-Edible Los Angeles "Gorgeous and thought-provoking."-Grub Street "It's smart, continuously surprising, and full of recipes for a wide range of skill levels."-Serious Eats "From asparagus to zucchini... Acclaimed Californian chef Jeremy Fox is transforming the way we see vegetables - making them the star of the plate rather than the support act... Recipes that showcase the variety of textures and flavors that can be created... Beautifully photographed."-Christie's International Real Estate Magazine "The book is stunning... Fox's ultimate goal is to give readers the confidence to expand their idea of what can be done with produce you might have written off... Amen."-NYT website