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
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.
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Beautiful book, despite some overly complicated dishes there are enough fantastic ones to be useful and eye opening 5 stars for the design of the book and the photography. It’s truly beautiful. The sections are inspired and inspiring. The photos will make you want to cook every dish you see.Unfortunately, many of the dishes don’t taste as good as they look and require a ridiculous amount of work (ridiculous because simpler means could lead to more exciting results). That said, I think the book is worth owning for the few recipes that are very good and interesting.Dishes I’ve…
More inspirational than practical Iâm torn. This is a beautiful cookbook to page through and Iâm glad to have it in my library. Each recipe is accompanied by a gorgeous photograph. The recipes, incredients, and plating are inspiring. I canât escape the feeling that this cookbook isnât really useful to me, however. Itâs written for a cook in California, with a longer growing season and access to more varied crops. The northern winters in my neck of the woods limit my access to fresh produce severely for many months of the year…
Beautiful book but flawed. This is a beautiful book that inspires you to cook but I have one big complaint: the number of âreferentialâ recipes. Thereâs a great sounding recipe but a reading discloses there are as many as 4 other recipes to be made before you can make that recipe. Some of the referential recipes require days to prepare before you can make the recipe you started with. In a restaurant, you can make the base recipes once a week and easily have them on hand to use through the refrigerator life on that…