"I'm a true omnivore. Sometimes I want to eat completely vegan, while other days I feel I can't go on without biting into a rare steak. The cookbooks lining my shelves will tell you I like cooking both meat and veggies, sometimes simply and sometimes by diving into a days-long project. The latter I very much enjoy, when I have the time, so I've been really excited about chef Jeremy Fox's new book ."
"He's been voted Best New Chef by Food & Wine, was awarded the first Michelin star for a vegetarian restaurant ( which wasn't without its stresses), penned the cookbook On Vegetables and is the current chef/owner of Rustic Canyon and Birdie G's in Santa Monica, California. I always admire a chef with a no-waste philosophy, which Fox has with both vegetables and animal protein."
"Yes, there are recipes that straight-up use offal, like the Duck Tongue Fried Farro and Grilled Lamb Heart with Spigarello & Bagna Cauda. But then there are the recipes that got me excited about this book in the first place, those charcuterie-type projects I've been longing to get into - homemade lardo, smoked tomato 'nduja, duck ham, to name a few."
A no-waste cooking philosophy applies equally to vegetables and animal protein. Recipes include offal dishes like Duck Tongue Fried Farro and Grilled Lamb Heart with Spigarello & Bagna Cauda. Charcuterie and preserving projects range from homemade lardo, smoked tomato 'nduja, and duck ham to country pâté, with guidance on ingredient substitutions for dietary needs. Practical skill-building covers fundamentals such as roasting a chicken and searing a duck breast alongside longer, days-long curing projects. Convenience options are offered where appropriate, and cooks are invited to personalize recipes through margin notes, recording preferences, changes, and adaptations.
Read at InsideHook
Unable to calculate read time
Collection
[
|
...
]