Justine Cooks: A Cookbook

Praise

“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. Dates are torn. Harissa eggplant is drippy. Poached eggs are kimchi crusted. The green beans are frizzled, the shallots are sticky, and the tomato beans are hotties (and they know it).”—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

“Justine Doiron’s debut book Justine Cooks is innovative and inspiring. 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. In Justine Cooks, her plant-forward recipes are intensely crunchy, creamy, crispy, and crave-worthy. Meet me at the farmer’s market, ladies, it’s go time!”—Dan Pelosi, author of Let’s Eat

“Whether you’ve been following and loving on Justine Snacks for years (hi, that’s me!) or are just discovering her here, 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 side, and this combo immediately gets me excited for what I’m going to cook. 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. I imagine finding this book dog-eared and stained in my kitchen for years to come.”—Nini Nguyen, chef and author of Đặc Biệt: An Extra-Special Vietnamese Cookbook