论肉：现代家庭厨房食谱

On Meat : Modern Recipes for the Home Kitchen

基本信息

by Jeremy Fox (Author) , Rachael Sheridan (Author)

Format:Hardback 352 pages

Publisher:Phaidon Press Ltd

Imprint:Phaidon Press Ltd

ISBN:9781837290864

Published:1 Oct 2025

Dimensions:270 x 205 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

美国厨师杰里米·福克斯备受期待的全球畅销书《论蔬菜》续集，收录超过 160 道食谱，适合家庭烹饪和创意肉食爱好者。九岁时，杰里米·福克斯在宾夕法尼亚州品尝了犹太祖母做的牛肉和舌头菜肴，这激发了他对美食的热情。大卫·张称福克斯为“美国有史以来伟大的厨师之一”，他因其在加州餐厅 Rustic Canyon 和 Birdie G’s 展示的创意美食以及他在烹饪界的导师角色而闻名。福克斯备受期待的新食谱《论肉》聚焦于这位厨师对所有肉类的独特哲学，115 道创意食谱展示了他零浪费和可持续的烹饪方法。

章节分为猪肉；家禽和兔肉；牛肉和羊肉；以及熟食，其中专门介绍腌制和熏制肉类、罐装肉类和香肠。食谱从浅显易懂到精妙难忘，均附有福克斯的个人笔记，展现他的真知灼见、专业指导以及他作为厨师和人生旅程中的趣闻轶事。家庭厨师可以发现各种小吃和开胃菜，例如布法罗魔鬼蛋和“像鲁本三明治一样的西班牙玉米饼”；汤和炖菜，例如鸡肉辣椒粉配板切面疙瘩；热菜和主菜，例如咸牛排薯条、黑化猪里脊配杂烩、杏子烤排骨和梅尔格斯香肠配茄子等等。

本书以“如何做”部分开篇，涵盖了基本烹饪技巧——烤整鸡、自制香肠——并以 50 多种实用食谱结尾，例如草莓索菲特酱、阳光金番茄酱和蓝纹奶酪黄油，可用于搭配主菜或佐餐。厨师保罗·贝尔托利 (Paul Bertolli) 撰写了前言。

Acclaimed American chef Jeremy Fox’s eagerly awaited sequel to the global bestseller On Vegetables, featuring more than 160 recipes for the home cook and creative carnivore It was tasting his Jewish grandmother’s beef and tongue dish in Pennsylvania at the age of nine that first inspired chef Jeremy Fox’s passion for food. Described by David Chang as ‘one of the greatest chefs America’s ever produced,’ Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G’s, and for his role as a mentor in the culinary world. Fox’s much-anticipated new cookbook, On Meat, spotlights the chef’s unique philosophy on all things meat, with 115 creative recipes demonstrating his zero-waste and sustainable approach to cooking.

Chapters are organized into Pork; Poultry & Rabbit; Beef & Lamb; and Deli, a section dedicated to cured and smoked meats, potted meats, and sausages. Recipes ranging from accessible to elevated are accompanied by personal headnotes, offering Fox’s insights, expert guidance, and anecdotes from both his chef and life journeys. Home cooks will discover snacks and starters, such as Buffalo Deviled Eggs and “Spanish Tortilla But Like a Reuben”; soups and stews, including Chicken Paprikash with Board-Cut Spaetzle; hot plates and entrees, such as Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ, and Merguez Sausage with Loaded Eggplant; and more.

The book begins with a “How To” section covering the essentials – roasting a whole chicken, making homemade sausages – and ends with more than 50 larder recipes, such as Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter, to accentuate or accompany mains. Renowned chef Paul Bertolli provides a foreword.

作者简介

杰里米·福克斯曾在美国和欧洲各地的餐厅工作，包括旧金山的Rubicon餐厅，以及比利时De Snippe餐厅的舞台表演，之后又在伦敦戈登·拉姆齐和弗格斯·亨德森的标志性“从头到尾”餐厅St. John工作。在加州期间，他创办了Ubuntu餐厅，并被《美食与美酒》杂志评选为“新厨师”，还荣获了素食餐厅的米其林星。之后，他休息了三年，并撰写了全球畅销书《论蔬菜》（On Vegetables）。现在，他是圣莫尼卡Rustic Canyon和Birdie G’s餐厅的主厨兼老板。

蕾切尔·谢里丹是杰里米·福克斯的妻子，也是一位作家兼演员。

保罗·贝尔托利是一位厨师、作家和美食工匠，因其在Chez Panisse和Oliveto的工作而闻名。他倡导传统的意大利美食、时令食材和手工食品。作为Fra’ Mani的创始人，他致力于复兴美国的手工熟食，并著有《手工烹饪》（Cooking by Hand）。

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.