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On Vegetables: Modern Recipes for the Home Kitchen Hardcover – April 17, 2017
"Rebound" by Kwame Alexander
Don't miss best-selling author Kwame Alexander's "Rebound," a new companion novel to his Newbery Award-winner, "The Crossover," illustrated with striking graphic novel panels. Learn more
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Nominated for 2018 James Beard Foundation Cookbook Award
"So many terrible cookbooks hit the market every month that it sometimes takes a while for the real gems to shine through. I've been hanging out with Jeremy Fox's On Vegetables since April and my love for it has only grown stronger. Its recipes read beautifully (cool melon and coconut milk curry, anyone?), look ravishing on the page and are an absolute doddle to turn into something delicious. (I've been putting Fox's strawberry sofrito sauce on everything for weeks now.) The book is oh-so 2017 in its celebration of green things rather than chunks of animal flesh. But it isn't didactic or moralistic in the slightest. Instead it's pragmatic and honest, and funny, too - like hanging with a laid-back NorCal surfer dude who just so happens to cook the best vegetarian food on earth."—The Sunday Times, Style magazine
"[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
"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
"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
About the Author
Jeremy Fox is an award-winning chef, having garnered accolades including Food & Wine "Best New Chef 2008", Los Angeles Times "Jonathan Gold's 101 Best Restaurants" 2013-2016, and three James Beard nominations for "Best Chef: West". He was previously at Ubuntu in Napa, CA, earning the restaurant a Michelin star and at Manresa in Los Gatos, CA. Fox is the executive chef at Rustic Canyon and Esters Wine Shop & Bar in Santa Monica, CA.
Noah Galuten is a food writer based in Los Angeles. He 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 Los Angeles.
David Chang is the chef and founder of the Momofuku restaurant group, which owns and operates restaurants in the United States, Canada, and Australia.
Top customer reviews
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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 tried:
Chickpeas in Broth – Not that tough to make but pretty boring. I add chorizo to it, which helps, but even if that were part of the recipe, I wouldn't understand why something so dull would be in a cookbook.
Beets & Berries – this recipe and the design of the book make it worth purchasing. It's a great dish and uses berries and beets in such a cool way.
Grilled Artichoke – boring, but beautiful photograph.
Cauliflower in Cast-Iron Pot – Supposedly this was a favorite at Ubuntu. I made it twice to make sure I got the recipe right. It's boring. And needlessly complicated. The Vadouvan Butter recipe is also silly. It takes forever to make and you could get those flavors in a much more straightforward way.
Mushroom Conserva – worth the price of the book.
Garlic Confit – I use and make this all the time. Put it on bread with Manchego cheese and you'll thank yourself.
Mushroom Conserva, Ricotta & Gochugaru – this uses both the Garlic Confit and the Mushroom Conserva that I love so you think I'd love this dish. But it ads up to less than the sum of its parts.
Chickpea Panisse – A lot of work for something that I'd never order again if I had it at a restaurant. Great photo though.
Deanie's Brioche – great brioche recipe
Pickled green garlic – too sweet of a brine for me. Tastes like relish.
Dill Pickles – I love these and use the recipe often
Ramp Kimchi – I love this take on kimchi, but this book should omit any reference to ramps. They're rarely in season and when they are restaurants buy them up. I used kale and napa cabbage.
Pappa al Pomodoro – A lot of work for something that tastes like it was just thrown together.
Purple Haze Carrots, yogurt & sumac – Is this a recipe? Or a shopping list? Jeremy Fox writes that it's in the book because there's "No pretense" but maybe if so many of the other dishes weren't so heavy on pretense, he would see this as not so extraordinary and maybe even akin to how many people already eat at home.
But I really like this book. I've made some of the recipes and was quite pleased with the results. I learned things and obtained ideas from reading the other recipes. I love that this is a book on vegetables by someone who is a meat eater. Why? Because he doesn't go to great lengths to make vegetables take the place of meat and is content to let them remain vegetables. I don't need or want another recipe for a fake hamburger.
Phaidon, as another reviewer noted, frequently puts out coffee table books. This book's physical weight qualifies as a book better suited to the coffee table than in the kitchen, but the recipes are inspired cooking.