Justine Cooks: A Cookbook
Recipes (Mostly Plants) for Finding Your Way in the Kitchen
by Justine Doiron
AUCK IN STOCK
WGTN IN STOCK
Pages:
288
Published:
Nov 2024
Format
Hardback
Publisher
Potter/Ten Speed/Harmony/Rodale
ISBN:
9780593582305
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
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 onor withbread), and dessert.
Recipes include Baked Kale Salad with Chili Quinoa, Breaded Beans with Nutty Skhug, Whitefish Peperonata,and Crispy Rice in Sungold-Miso Broth,plus simple breads like Sweet Potato Focacciaand Ripple Bread.The desserts chapter tempts with recipes like Tiny Salted Tiramisu Cookiesand Butternut Squash Cake with Cinnamon Whipped Cream. With tips and techniques as well as kitchen wisdom she's picked up on her cooking journey, Justine Cooksis a delicious invitation to explore your own cooking style and creativity.
"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
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 onor withbread), and dessert.
Recipes include Baked Kale Salad with Chili Quinoa, Breaded Beans with Nutty Skhug, Whitefish Peperonata,and Crispy Rice in Sungold-Miso Broth,plus simple breads like Sweet Potato Focacciaand Ripple Bread.The desserts chapter tempts with recipes like Tiny Salted Tiramisu Cookiesand Butternut Squash Cake with Cinnamon Whipped Cream. With tips and techniques as well as kitchen wisdom she's picked up on her cooking journey, Justine Cooksis a delicious invitation to explore your own cooking style and creativity.
$70.00
