On Meat: Modern Recipes for the Home Kitchen

Biographical Note:

Jeremy Fox worked at restaurants across the US and Europe, including Rubicon in San Francisco, and staging at De Snippe in Belgium, followed by Restaurant Gordon Ramsay and Fergus Henderson's iconic nose-to-tail restaurant, St. John, in London. While in California, he opened Ubuntu and was voted a 'Best New Chef' by Food & Wine, plus awarded the first Michelin star for a vegetarian restaurant. A three-year break followed, chronicled in the global bestseller, On Vegetables, and he is now chef/owner of Rustic Canyon and Birdie G's in Santa Monica.

Rachael Sheridan is married to Jeremy Fox and is a writer and actress.

As featured in CBS News, LA Magazine, and The Globe and Mail

'Fox brings his Michelin-level creativity to the butcher counter, with refined recipes for the ambitious home cook.' - LAist

'Examines the world of meat through thoughtful essays, sourcing guidance and diverse recipes.' - Cleveland.com

'When I learned Jeremy Fox was writing a book entitled On Meat, and I heard that Phaidon was publishing it, I immediately thought this is a match made in culinary heaven. This is a master class on meat with the visuals to match. Rabbit & Myrtle Berry Mortadella? Black Sugar Tri-Tip? Spareribs with Peach BBQ? Count me in. Jeremy's On Meat gives pure deliciousness.' - Nancy Silverton

'Jeremy Fox is among the most innovative chefs working today. I've had the immense privilege of cooking alongside him and witnessing his remarkable talent for teaching. In On Meat, his creativity and deep respect for ingredients shine through every recipe. Simply put... he's a mensch.' - Michael Solomonov, Chef & Co-owner of Zahav

'Jeremy Fox has truly shown what a great chef with years of experience can share in his food, restraint, ingenuity, craftsmanship, a clear point of view, and humility -- all of which comes through in each recipe in his book. He has given classic and new meat dishes a refresh, while still giving respect and a thoughtful homage to their origins. His love of the craft is apparent, as he is now cooking meat like vegetables, which is and always will be delicious in his hands.' - Chris Cosentino

'The Michelin-starred chef and bestselling author of On Vegetables instructs home chefs in his zero-waste and sustainable approach to cooking meat.' - Publishers Weekly

'Become an expert in grilling, roasting and smoking as you enjoy stunning photography and mouthwatering dishes at home.' - Forbes

'Expect beautiful photographs and stunning design throughout.' - Saveur, Best Cookbooks of Fall 2025

'The throughline is always Fox's precise point of view and zero-waste inclinations.' - The Week Magazine

'A love letter to meat, to the home cook...and the accompanying photographs are divine.' - The Berkshire Eagle

Acclaimed American chef Jeremy Fox's eagerly awaited sequel to the global bestseller On Vegetables, featuring more than 160 recipes for the home cook and creative carnivore

'This is a book that will make you a better cook - unquestionably.' - Dave Chang

A BEST COOKBOOK OF THE YEAR: Los Angeles TImes and Smithsonian Magazine

It was tasting his Jewish grandmother's beef and tongue dish in Pennsylvania at the age of nine that first inspired chef Jeremy Fox's passion for food. Described by David Chang as 'one of the greatest chefs America's ever produced, ' Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G's, and for his role as a mentor in the culinary world. Fox's much-anticipated new cookbook, On Meat, spotlights the chef's unique philosophy on all things meat, with 115 creative recipes demonstrating his zero-waste and sustainable approach to cooking.

Chapters are organized into Pork; Poultry & Rabbit; Beef & Lamb; and Deli, a section dedicated to cured and smoked meats, potted meats, and sausages. Recipes ranging from accessible to elevated are accompanied by personal headnotes, offering Fox's insights, expert guidance, and anecdotes from both his chef and life journeys.

Home cooks will discover snacks and starters, such as Buffalo Deviled Eggs and "Spanish Tortilla But Like a Reuben"; soups and stews, including Chicken Paprikash with Board-Cut Spaetzle; hot plates and entrees, such as Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ, and Merguez Sausage with Loaded Eggplant; and more.

The book begins with a "How To" section covering the essentials - roasting a whole chicken, making homemade sausages - and ends with more than 50 larder recipes, such as Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter, to accentuate or accompany mains. Renowned chef Paul Bertolli provides a foreword.