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On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox and Noah Galuten

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Notes about this book

  • Peeko44 on November 05, 2017

    This is a beautiful book but the number and complexity of the referential recipes (recipes that require another recipe to be made to complete the original recipe) make things difficult. I find it very hard to judge preparation time- some of these added base recipes require days. And the ingredients list in EYB may not include ingredients for these secondary recipes. In a restaurant setting, many of the base recipes are made and used as they go but for home cooks, it means making up to four recipes before you can make the original recipe.

Notes about Recipes in this book

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Reviews about this book

  • Joy the Baker

    Very California. It will make you yearn for a Santa Monica Farmer’s Market… I’ll tell you that.

    Full review
  • ISBN 10 071487390X
  • ISBN 13 9780714873909
  • Published Apr 17 2017
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries Australia, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal

Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables 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.