Meet Jeremy Fox - a man who shakes with excitement over thick-cut homemade bread. . .

...swiped with béchamel and mayo, stuffed full of three different cheeses, and then pressed together until the cheese melts and oozes out of the crispy, fatty, golden-brown bread!
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Jeremy Fox with his new book On Vegetables Modern Recipes For The Home Kitchen at Rustic Canyon Wine Bar and Seasonal Kitchen
Jeremy Fox with his new book On Vegetables Modern Recipes For The Home Kitchen at Rustic Canyon Wine Bar and Seasonal Kitchen

In his introduction to Jeremy Fox's new book On Vegetables Modern Recipes For The Home Kitchen, famed Momofuku chef and TV personality David Chang makes a bold claim - but one which he stands by. " Jeremy Fox makes the best tasting vegetables on the planet." There, we said it. Or rather he did. 

But it's no exagerration to say all those who've been lucky enough to taste the Fantastic Mr Fox's produce wholeheartedly agree. Indeed, a good few of them - including representatives from the LA Times, Diesel, Los Angeles magazine, Men's Journal, and the LA Times Food Festival turned out for a dinner to celebrate the launch of On Vegetables Modern Recipes For The Home at Jeremy's Rustic Canyon Wine Bar and Seaonal Kitchen in LA earlier this week. 

 

The menu for the evening
The menu for the evening

Since his days at Ubuntu in the Napa Valley - a restaurant where he had his own dedicated garden - the chef has seen seasonality, and the general unpredictability of what’s available, as an inspiration rather than any kind of obstacle. This has helped him become one of America's most talked-about chefs, celebrated for the incredible ingredient-focused cuisine he serves at his Los Angeles restaurant.

 

Dish of the day
Dish of the day

In his first book, Jeremy presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables Modern Recipes For The Home 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.

It’s for both home cooks and chefs alike and encapsulates Jeremy’s hard earned culinary insight and sense of humour. As David Chang says: "It reminds us of the pleasures of being in the kitchen, and the life-giving power of food."

 

Dish of the day
Dish of the day

Or as Jeremy puts it himself, with characteristic joie de vivre: "Yes, this is a book about vegetables. Yes, this is a vegetarian cookbook. But I also don’t want you to get the wrong impression. I am a man who will shake with excitement over thick-cut homemade bread slathered with butter, swiped with béchamel and mayo, stuffed full of three different cheeses, and then pressed together until the cheese melts and oozes out of the crispy, fatty, golden-brown bread. So yeah- sometimes you just need one of these. We can't help but agree. Which is why we can't wait to publish this great book in April. Make sure to pre-order your copy here. 


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