Justine Cooks: A Cookbook

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

“I suspect this book will long live next to my stove as a reminder to bring care back into my kitchen.”—Simply Recipes

“[Justine’s] cookbook . . . strikes a rare balance in that it’s accessible to beginners, but will also intrigue more advanced cooks with creative flavors and streamlined processes. Try a double batch of the Greener Zucchini Gratin on Page 143; you will not want to share.”—The Washington Post

“As much as Doiron’s recipes are inspired by fresh produce, she relies heavily on repeated pantry ingredients and advocates for humble staples like canned legumes. Her recipes are streamlined and unshowy; Doiron wants them to be foundational, not flashes in the pan.”—Eater

“This cookbook quite literally set my brain whirring and my mouth watering and basically left me unfit for anything other than cooking my way through it immediately, I do not exaggerate.”—Daphne Oz, bestselling cookbook author and Emmy award-winning television host

“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. Get ready to be inspired.”—Carla Hall, chef personality and author of Carla Hall’s Soul Food

“Whether you’re a new or seasoned cook, this book gets you excited to be in the kitchen and Justine is alongside rooting you on.”—Colu Henry, author of Back Pocket Pasta and Colu Cooks: Easy Fancy Food

“Apologies to my mother, who tried very hard, but no one can get me to eat my vegetables like Justine. Her plant-forward recipes are intensely crunchy, creamy, crispy, and crave-worthy.”—Dan Pelosi, author of Let’s Eat

“You are in for a gorgeous and delicious cornucopia of genius cooking tips, flavor combos, recipes, and more. For me, it was the ‘obsessive chocolate chip cookie behavior’ spread that confirmed Justine and I are indeed soul snack sisters.”—Jessie Sheehan, author of Salty, Cheesy, Herby, Crispy Snackable Bakes

“Justine’s recipes are pure comfort food with a daring sidek. I love that this cookbook resonates with her humor as well as her calm reverence for exceptional ingredients and beans, always beans.”—Samantha Brown, host of Samantha Brown’s Places to Love

“Not only is this book beautiful, but Justine’s approach to cooking makes me crave vegetables in ways I never knew I could. These recipes are flavor bombs with thoughtful steps to make ordinary ingredients shine in a way that meat would only play second fiddle to.”—Nini Nguyen, chef and author of Đặc Biệt: An Extra-Special Vietnamese Cookbook