From the chef of Rustic Canyon Wine Bar in Los Angeles, who first made his name at Ubuntu in the Napa Valley, comes this imaginative take on vegetable dishes. Fox seems always ready to rethink classics in very appealing ways, including an asparagus vichyssoise with black garlic mustard and crushed potato; fennel confit with kumquat, feta, chili, and oregano; and cream of sunchoke soup with persimmon red-eye gravy.
As is often the case with books from restaurant chefs, some of the dishes are composed of multiple elements which must be prepared in advance. But cooks who find Fox’s work inspiring will have no trouble thinking of new things to do with something like fig, pepper skin, and riesling jam, or cured egg yolks which can be used as a vegetarian replacement for bottarga.
Color photographs throughout. Hardcover.