On Meat: Modern Recipes for the Home Kitchen

For a limited time we have copies signed by Jeremy Fox.

On Meat is the long-awaited new book from Jeremy Fox, one of the most inventive chefs working in California today. A sequel to his acclaimed On Vegetables, it is written squarely for professionals, offering more than 160 recipes that challenge, surprise, and reward serious cooks.

Fox writes candidly about his process and limitations (“I’m a better cook mentally than I am physically”), and the dishes reflect that mix of intellectual drive and craft: beef tendon terrine, smoked tomato ’nduja, rabbit mortadella, chicken Kiev with escargot butter, tripe and chickpea gratinata. Even something as seemingly straightforward as Italian sausage ravioli unfolds across two densely packed pages of instruction.

Organized into sections on Pork, Poultry & Rabbit, Beef & Lamb, and Deli, the book also reflects Fox’s commitment to resourcefulness and sustainability. More than 160 recipes showcase the depth of his imagination, from deli traditions to whole-animal applications, all captured with the precision of a chef writing for his peers.

Fox has long been admired as a mentor and creative force in American cooking. With On Meat, he offers not shortcuts but a profound exploration of craft—exactly the kind of work that makes colleagues stop, think, and cook differently.

Hardcover. Color photographs throughout.