It was tasting his Jewish grandmother’ beef and tongue dish in Pennsylvania at the age of nine that first inspired chef Jeremy Fox’ passion for food. Described by David Chang as ‘one of the greatest chefs America’ ever produced,’ Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G’, and for his role as a mentor in the culinary world. Fox’ much-anticipated new cookbook, On Meat, spotlights the chef’ 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’ insights, expert guidance, and anecdotes from both his chef and life journeys.
