- EN
The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal. Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.
- Title
- On Vegetables : Modern Recipes for the Home Kitchen
- Price
- KRW 60,000
- Publisher
- Phaidon
- ISBN
- 9780714873909
- Pages
- 320pp
- Size
- 210mm x 275mm
- Binding
- Hard Cover
The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal. Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.
세계적인 매력으로 식물성 요리를 재정의하고 있는 캘리포니아 요리사 제레미 폭스(Jeremy Fox)의 기대를 한 몸에 받고 있는 요리책입니다. 야채로 요리하는 획기적인 접근법으로 유명한 제레미 폭스는 나파 밸리에 있는 미슐랭 스타 식당 우분투에서 처음으로 이름을 올렸습니다. 오늘날 그는 로스앤젤레스 식당, 러스틱 캐년 와인 바와 계절별 주방에서 제공하는 재료 중심의 요리로 유명한 미국에서 가장 화제가 되는 요리사 중 한 명입니다. 그의 첫 번째 책에서 폭스는 가정 요리사를 위해 접근 가능한 160가지 요리법의 형태로 자신의 음식 철학을 제시합니다. 야채 위에서 계절별 농산물의 질감, 맛, 다양성을 강조하고 라더를 위한 기본 요리법을 포함하여 창의적인 방법과 재료 조합을 사용하여 채식주의 요리를 향상시킵니다.
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