On Vegetables presents over 85 of Chef Jeremy Fox’s signature vegetarian recipes, organized by the main vegetable, alongside more than 75 additional larder recipes for sauces, stocks, condiments, and other pantry staples that form the foundation for his cooking. The book is beautifully illustrated with 150 images of Fox’s strikingly crafted dishes, portraits of the farmers with whom Fox works closely, and the rich diversity of California produce available. It also dedicates a section to his favorite plants, introducing readers to the best seasonal fruit and vegetables, and how best to shop for, store, and use them.

Jeremy Fox, well known for his game-changing approach to cooking with vegetables, first garnered recognition for his creative cuisine at Ubuntu in Napa Valley. Today he remains one of the most talked about chefs working in the United States and is the executive chef of the Santa Monica restaurants Rustic Canyon and Esters Wine Shop & Bar.

In his foreword, David Chang writes, “It is not an understatement to say that Jeremy Fox makes the best tasting vegetables on the planet” and adds, “no one has changed my views about produce more than Jeremy has.” Fox, like Chang, is an advocate of reducing food waste and encourages readers to use the entire vegetable, seed to stalk. Seven years in the making, On Vegetables was written with food writer Noah Galuten and provides insight into Fox’s food philosophy, ingredients, and personal history.