On meat: modern recipes for the home kitchen

It was tasting his Jewish grandmother’s beef and tongue dish in Pennsylvania at the age of nine that first sparked Jeremy Fox’s passion for food. Described by David Chang as ‘one of the greatest chefs America’s ever produced’, Fox is known for his inventive California cuisine at acclaimed restaurants Rustic Canyon and Birdie G’s, as well as for his influential role as a mentor in the culinary world.

In his much-anticipated new cookbook, On Meat, Fox explores his deep respect for ingredients and his zero-waste approach to cooking, offering 115 imaginative meat recipes that celebrate both sustainability and flavour. The book reflects Fox’s thoughtful philosophy on cooking meat, from whole-animal utilisation to creative pairings that minimise waste without compromising taste.

Organised into four chapters: pork, poultry & rabbit, beef & lamb, and deli. The book features recipes ranging from comforting home-style dishes to refined restaurant favourites. Each recipe includes Fox’s personal reflections and stories, providing readers with expert guidance and insights into his culinary journey.

Home cooks will find inspiration in starters such as Buffalo Devilled Eggs and Spanish Tortilla But Like a Reuben; hearty mains including Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ, and Merguez Sausage with Loaded Aubergine; along with soups, stews, and inventive condiments.

A practical ‘How To’ section covers techniques such as roasting a whole chicken and making sausages from scratch, while more than fifty larder recipes – including Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter – help elevate every meal. With a foreword by renowned chef Paul Bertolli, On Meat is an inspiring and essential cookbook for sustainable home cooking that bridges tradition, creativity, and responsible gastronomy.

• Author: Jeremy Fox
• Size:  27 x 20,5 cm and 352 pages
• Language: English
• Cover: Hardcover
• Published: 2025