About the book
The highly anticipated follow-up to Jeremy Fox's world-bestselling On Vegetables, with more than 160 recipes for home cooks and creative meat lovers.
"This is a book that will undoubtedly make you a better cook." – Dave Chang
BEST COOKBOOK OF THE YEAR: Los Angeles Times and Smithsonian Magazine
As a nine-year-old, after tasting a beef and tongue dish prepared by his Jewish grandmother in Pennsylvania, Jeremy Fox discovered his passion for food. Described by David Chang as "one of the greatest chefs America has ever had," Fox is known for the inventive dishes he presents at his California restaurants Rustic Canyon and Birdie G's, as well as for his role as a mentor in the culinary world. His long-awaited new cookbook, On Meat, highlights the chef's unique philosophy on everything related to meat, through 115 creative recipes that demonstrate his waste-free and sustainability-focused approach to cooking.
Chapters are organized by categories: pork; poultry and rabbit; beef and lamb; and a "Deli" section dedicated to cured and smoked products, pâtés, and sausages. The recipes, which range from simple to sophisticated, are accompanied by personal introductory notes offering Fox's insights, expert advice, and anecdotes from his professional and life story.
Home cooks will discover a variety of snacks and appetizers, such as "Buffalo" deviled eggs and "a Spanish tortilla, but Reuben sandwich-style"; soups and stews, including chicken paprika with hand-cut spaetzle; main courses like "corned beef steak frites," black-spiced pork tenderloin with chow-chow salad, apricot BBQ ribs, and merguez sausages with richly prepared eggplant; and much more.
The book begins with a "How-To" section, covering basics—like roasting a whole chicken or making homemade sausages—and concludes with over 50 pantry recipes, such as strawberry sofrito, Sungold tomato ketchup, and blue cheese butter, designed to complement or accompany main dishes. The foreword is written by renowned chef Paul Bertolli.
About the Author:
Jeremy Fox has worked in restaurants across the US and Europe, including Rubicon in San Francisco, and De Snippe in Belgium, followed by positions at Gordon Ramsay's restaurant and Fergus Henderson's legendary London restaurant St. John, known for its "nose-to-tail" philosophy. In California, he opened Ubuntu restaurant and was named "Best New Chef" by Food & Wine magazine, winning his first Michelin star for a vegetarian restaurant. After a three-year hiatus, documented in his global bestseller On Vegetables, he is now the owner and head chef of Rustic Canyon and Birdie G's restaurants in Santa Monica.
Reviews:
"Fox brings his Michelin-level creativity to the butcher counter, with refined recipes for ambitious home cooks." – LAist
"Explores the world of meat through thoughtful essays, sourcing guidelines, and diverse recipes." – Cleveland.com
"When I learned that Jeremy Fox was writing a book called On Meat and that Phaidon was publishing it, I immediately thought it was a perfect match. This is a master class in meat, with visual delights to match. Rabbit and myrtle mortadella? Black sugar tri-tip? Peach BBQ ribs? Count me in. Jeremy Fox's On Meat is pure joy." – Nancy Silverton
"Jeremy Fox is among the most innovative chefs working today. I've had the privilege of cooking with him and witnessing his exceptional talent for teaching. In On Meat, his creativity and deep respect for ingredients shine through in every recipe. Simply put... he's the real deal." – Michael Solomonov, chef and co-owner of Zahav restaurant
"Jeremy Fox has truly shown what a great chef with years of experience can convey through his food – restraint, ingenuity, craftsmanship, a clear stance, and humility – all evident in every recipe in his book. He has given new life to classic and modern meat dishes, respecting their origins. His love for the craft is palpable, as he now cooks meat like vegetables – which is always delicious in his hands." – Chris Cosentino
"Michelin-starred chef and bestselling author of On Vegetables teaches home cooks his waste-free and sustainability-focused approach to meat preparation." – Publishers Weekly
"Become an expert in grilling, roasting, and smoking while enjoying stunning photos and irresistible dishes at home." – Forbes
"Expect beautiful photography and exceptional design throughout the book." – Saveur, Best Cookbooks for Fall 2025.
"Throughout the book, Fox's precise eye and penchant for zero-waste cooking shine through." – The Week Magazine
"A love letter to meat, to home cooks... with truly divine photography." – The Berkshire Eagle
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