Justine Cooks

BOOK SUMMARY

New York Times Bestseller. Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron. "Justine Cooks is like your culinary buddy, encouraging you to try those daring flavor combos or master techniques you thought were out of reach. It's an indispensable guide for both seasoned chefs and home cooking enthusiasts alike."—Carla Hall, chef personality and author of Carla Hall's Soul Food. A best cookbook of the year: NPR, Today, Food & Wine.

Justine Doiron is known for approachable, inventive cooking that surprises with its unexpected flavor and ingredient pairings, as well as her love of vegetables, beans, bread, and farmers' markets. She is also known on social media for her funny, inspiring, validating stories about the ways we connect through food. Here she shares 110 plant-forward recipes for salads, snacks, vegetables, seafood, and tofu plus beans, breads (as well as things to eat on or with bread), and dessert.

ABOUT THE AUTHOR

Justine Doiron is the recipe developer and food creator behind Justine_Snacks. Known for her simple, inventive recipes across Instagram, TikTok, and YouTube, Justine specializes in comfortable, cookable food with a focus on seasonality and approachable ingredients. Her work has been featured in The New York Times, Bon Appétit, The Washington Post, Good Morning America, The Rachael Ray Show, and more. She lives in Brooklyn, New York.

PRAISE

"Doiron has become a go-to source for her plant-forward and pescatarian recipes. This is a great book for meals that are impressive and accessible." -Food & Wine

"[Justine] pulls together a collection of 100-plus plant-forward recipes designed to become familiar favorites. A prosecco-kale risotto, cauliflower with coconut dressing and orange truffle brownie are all worth purchasing the book for." -Forbes

"These are wide-awake concoctions, adorned with crispy sage, apple cider vinegar, brown butter and anything blistered, frizzled, sizzled or smashed. A simple plate of Rosemary-Vinegared Oyster Mushrooms was one of the best things I ate this year, proving that less really is more if your ingredients aren't afraid to shout." -NPR

PRODUCT INFORMATION

Hardcover paper over boards
288 pages
Non-fiction
10.3 in H | 8.3 in W | 1 in T | 2.6 lb