Description:
Editorial Reviews
Review
‘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
About the Author
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.Details:
Visit the Phaidon Press Store
On Meat: Modern Recipes for the Home Kitchen
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Visit the Phaidon Press Store
On Meat: Modern Recipes for the Home Kitchen
BHD3460
Quantity:
Order today to get by 7-14 business days
This item qualifies for free delivery
Imported From: United States
At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.
Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.
Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.
If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.
Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.
While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.
Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.
BOLO operates in accordance with the laws and regulations of Bahrain. Any items found to be restricted or prohibited for sale within the Bahrain will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Bahrain are listed on our website.
All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.
All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.
Description:
Editorial Reviews
Review
‘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
About the Author
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.Details:
Similar suggestions by Bolo
Share with
Or share with link
https://www.bolo.bh/products/U1837290865