On Vegetables


On Vegetable’s recipe for Potato Beignets with Romesco and Charred Scallion (page 214) is part of the #EastForkCookAlong contest for April and May!


More about the CookAlong: Finding it utterly impossible and such a missed opportunity to choose just one vegetarian or vegan cookbook for this contest, we choose five. Each presents a modern approach to cooking without meat and/or animal products. For the CookAlong, we chose one recipe from each book. Read about them here, choose your favorite, cook it, photograph it and post it on Instagram with #EastForkCookAlong anytime from now until May 31. Then, on June 1st, we’ll choose one winner who will receive a lovely assortment of pottery and other goods. 


  • By award winning chef Jeremy Fox
  • 160 vegetarian recipes for the home chef looking for new challenges and maybe even a new perspective on cooking plants
  • Published by Phaidon, maker of beautiful, timeless cookbooks
  • Hardcover
  • 320 pages

In his foreword, David Chang says, “It is not an understatement to say that Jeremy Fox makes the best tasting vegetables on the planet.” He also calls Fox one of the greatest chefs America has ever produced. We’re not saying this book will turn you into Jeremy Fox, or a vegetarian (Fox isn’t one), but after making just a handful of these recipes, you may find yourself thinking about cooking in a whole new way. That is Fox’s modus operandi, carried out over these many revelatory recipes.

About the Author: Three-time James Beard Awards nominee and Food & Wine Best New Chef Jeremy Fox is executive chef of Rustic Canyon Wine Bar and Seasonal Kitchen in Los Angeles.