Celebrated as one of the world’s leading chefs focused on plant-based cuisine, California-based Jeremy Fox elevates the art of vegetarian cooking by illuminating a more thoughtful and inventive approach to preparing fresh ingredients.
On Vegetables begins with a note on “nose-to-tail” cooking—a concept that traditionally applies to using every part of an animal that has been killed for food. Fox, however, applies this principle to vegetarian cuisine—finding uses for parsley stems, carrot greens, beet trimmings, and fava bean pods in his recipes.
With more than 150 meat-free recipes to satisfy even a hungry carnivore, Fox’s vegetarian cookbook makes a delicious case for skipping a trip to the butcher’s counter.
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