On Meat

‘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

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.

Paul Bertolli is a renowned chef, author, and food artisan known for his work at Chez Panisse and Oliveto. He champions traditional Italian cuisine, seasonal ingredients, and handcrafted foods. Founder of Fra’ Mani, he helped revive artisanal charcuterie in the US and authored Cooking by Hand.