On Vegetables: Modern Recipes for the Home Kitchen

The book says “for the home kitchen,” but somehow “home” doesn’t quite do it justice. These could easily be recipes for a restaurant, in the best possible way. I love its approach to vegetables and the care with which they are treated throughout.

This is the book for you if you’ve been wanting to make vegetables taste good. The recipes in the book incorporate modern cooking techniques to make beautiful dishes. The recipes range from comfort food to dishes that would fit into a fine dining restaurant menu. Each recipe is accompanied by full page color photographs that show how to plate the dish. I’m looking forward to continue cooking many recipes from this book for a long time to come.

Beautiful book in perfect condition. Thank you. The recipes may take a bit of effort, but look worth the time. Inspirational, even for a creative cook. And it is all about vegetables an creative breads to accompany them🐬

Great book , Great recipes ! LOVE

5 stars for the design of the book and the photography. It's truly beautiful. The sections are inspired and inspiring. The photos will make you want to cook every dish you see. Unfortunately, many of the dishes don't taste as good as they look and require a ridiculous amount of work (ridiculous because simpler means could lead to more exciting results). That said, I think the book is worth owning for the few recipes that are very good and interesting. Dishes I've tried: Chickpeas in Broth – Not that tough to make but pretty boring. I add chorizo to it, which helps, but even if that were part of the recipe, I wouldn't understand why it would be in the cookbook. Beets & Berries – this recipe and the design of the book make it worth purchasing. It's a great dish and uses berries and beets in such a cool way. Grilled Artichoke – boring, but beautiful photograph. Cauliflower in Cast-Iron Pot – Supposedly this was a favorite at Ubuntu. I made it twice to make sure I got the recipe right. It's just okay. What's not okay is how much work is required to make it. The Vadouvan Butter recipe is silly. It takes forever to make and you could get the flavors in a much more straightforward way. Mushroom Conserva – worth the price of the book. Delicious. Garlic Confit – I use and make this all the time. Put it on bread with Manchego cheese and you'll thank yourself. Mushroom Conserva, Ricotta & Gochugaru – this uses both the Garlic Confit and the Mushroom Conserva that I love so you think I'd love this dish. But it ads up to less than the sum of its parts. But maybe because the parts are so good. Chickpea Panisse – A lot of work for something that I'd never order again if I had it at a restaurant. To me the flavors are cloying. Great photo though. Deanie's Brioche – great brioche recipe Pickled green garlic – too sweet of a brine for me. Tastes like relish. Dill Pickles – I love these and use the recipe often. I wish I could find the Mexican sour gherkins Fox suggests, but alas, they are never to be found and I live in CA. Ramp Kimchi – I love this take on kimchi, but this book should omit any reference to ramps. They're rarely in season and when they are restaurants buy them up. I used kale and napa cabbage. Pappa al Pomodoro – A lot of work for something that tastes like it was just thrown together. Peas and Pecorino – The simplest and one of the best. But a confusing photograph. Calabrian Chili Butter – worth the work, unlike the Vadouvan Butter. Although, here again the recipe confused me (are you really supposed to get all the seeds out of the peppers? (I didn't)). Spring Onions with ash honey – I think this is one Chef Fox must do for its looks and exotic use of ash. It tastes like caramelized onions and honey and burnt toast. Not thrilling. But again beautiful photo. Fennel Confit, kumquat, feta, chili & oregano – So darn good. So darn good. I was about to give up on this book and this inspired me to keep going. Rhubarb Ricotta and Radish Toast – I love this, but again I think for the work, the home cook could get similar results with a jam or chutney. Also I cannot make it look as beautiful as Fox does. Speaking of chutney... Green Tomato Preserves – This is great. So good with pork or, as Chef Fox suggests, with... Grilled Cheese – Such an interesting take on the grilled cheese. At first I thought it would be like a croque monsieur, but it was like a fondue in the form of a crispy creamy sandwich.

It doesn’t get any better. Jeremy went above and beyond with this book. Seems like a lifetime’s worth kitchen work in these pages.

I can't stop cooking from this book. But it's not for the faint of heart... most of the recipes require quite a bit of prep work and others just take time but that's how you get that flavor!! The Caramelized Onion Broth, for example, is a 2-day affair but all you have to do is put onions and water in a dutch oven. And the flavor pays you back in spades. And then some more spades. And it'll keep in the freezer for months. Bravo Jeremy Fox, I'm obsessed!

Chef Jeremy teaches some primary terms and tasks before the recipes to familiarize you with some of the steps. Before that he really explains how he reached this point to write the cookbook which took 10 years, and why. The recipes are amazing and he makes them personal. Chef even encourages you to substitute ingredients for some that you cannot find, knowing that some ingredients are regional; also to make the recipes your own, as they say. The pictures are absolutely beautiful and the writing is as if he's talking to you, so personal. It's the best cook book ever and many have said that. It's a standout.

I've had my eye on this book since a few weeks into Noah Galuten's (and his wife Iliza's) instagram cooking show during the pandemic. The way he preaches to replace something in a recipe and work with what you have was a delight to also find in this book! The recipes don't have piles and piles of ingredients, and most things I'm able to source even though I live in the exact opposite environment from California (a large rocky island in the North Atlantic). The book itself is beautiful. The cover is almost a linen type which gives it a high quality feel. The stories and photos are well done. I gifted a copy to a friend and they were as in awe of it as I was... or I as them since theirs arrived first haha Well worth the money for anyone you know who loves exploring new recipes and utilizing the skills learned from one recipe into their everyday cooking.

Gave it to my GF as a gift and we both ended up spending evenings trying out its recipes. It also gives you a deep and easy to catch view on the theory behind cooking, ingredients, roles and many other curiosities. I recommend.

Veio com as pontas gastas como se o livro fosse usado. Entendo que o transporte não deve ser super simples, mas esperava melhores condições de recebimento

At first I was kinda scared by the negatives comments. I don't regret that purchase at all. First, I enjoyed the reading of the chef's story. Second, I didn't find any ingredients funky or hard to find. I live in France, and I've heard of, or seen or bought at least one time each and every vegetable mentioned in this book. The steps are clear. And the recipes give so much ideas. Beautiful book in everyway. Not vegan by the way, but it could please anyone who seek for vegetables in another way.

On Vegetables es un libro de cocina centrado en las verduras con aproximadamente 160 recetas que elevan los vegetales a protagonistas del plato mediante técnicas cuidadas y combinaciones de sabores creativas. Está escrito por Jeremy Fox, chef estadounidense conocido por su enfoque innovador y su trabajo en restaurantes de alto nivel, y presenta una mezcla de platos inspiradores y recetas base para la larder (almacén/cocina).