{"product_id":"justine-cooks-a-cookbook-isbn-9780593582305","title":"Justine Cooks: A Cookbook","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER • Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“\u003ci\u003eJustine Cooks \u003c\/i\u003eis 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 \u003ci\u003eCarla Hall’s Soul Food\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA BEST COOKBOOK OF THE YEAR: NPR, \u003ci\u003eToday, Food \u0026amp; Wine\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eJustine 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 \u003ci\u003eon\u003c\/i\u003e or \u003ci\u003ewith\u003c\/i\u003e bread), and dessert.\u003cbr\u003e \u003cbr\u003eRecipes include \u003cb\u003eBaked Kale Salad with Chili Quinoa, Breaded Beans with Nutty Skhug, Whitefish Peperonata,\u003c\/b\u003e and \u003cb\u003eCrispy Rice in Sungold-Miso Broth,\u003c\/b\u003e plus simple breads like \u003cb\u003eSweet Potato Focaccia\u003c\/b\u003e and \u003cb\u003eRipple Bread.\u003c\/b\u003e The desserts chapter tempts with recipes like \u003cb\u003eTiny Salted Tiramisu Cookies\u003c\/b\u003e and \u003cb\u003eButternut Squash Cake with Cinnamon Whipped Cream\u003c\/b\u003e. With tips and techniques as well as kitchen wisdom she’s picked up on her cooking journey, \u003ci\u003eJustine Cooks\u003c\/i\u003e is a delicious invitation to explore your own cooking style and creativity.“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.”\u003cb\u003e—\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“[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.”\u003cb\u003e—\u003ci\u003eForbes\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e—NPR\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“I suspect this book will long live next to my stove as a reminder to bring care back into my kitchen.”\u003cb\u003e—\u003ci\u003eSimply Recipes\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“[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.”\u003cb\u003e—\u003ci\u003eThe Washington Post\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e—\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e—Daphne Oz, bestselling cookbook author and Emmy award-winning television host\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eJustine Cook\u003c\/i\u003es 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.”\u003cb\u003e—Carla Hall, chef personality and author of \u003ci\u003eCarla Hall’s Soul Food\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e—Colu Henry, author of \u003ci\u003eBack Pocket Pasta\u003c\/i\u003e and \u003ci\u003eColu Cooks: Easy Fancy Food\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e—Dan Pelosi, author of \u003ci\u003eLet’s Eat\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e—Jessie Sheehan, author of \u003ci\u003eSalty, Cheesy, Herby, Crispy Snackable Bakes\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“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.”\u003cb\u003e—Samantha Brown, host of Samantha Brown’s \u003ci\u003ePlaces to Love\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e—Nini Nguyen, chef and author of \u003ci\u003eĐặc Biệt: An Extra-Special Vietnamese Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eJustine Doiron\u003c\/b\u003e 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 \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eThe Washington Post\u003c\/i\u003e, \u003ci\u003eGood Morning America\u003c\/i\u003e, \u003ci\u003eThe Rachael Ray Show\u003c\/i\u003e, and more. She lives in Brooklyn, New York.\u003cb\u003eIntroduction\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIt was an Italian-style salsa verde that changed me.\u003cbr\u003e\u003cbr\u003eI realize that it’s a kind of choice to start my book by talking about a condiment, but in this case, it’s \u003ci\u003efitting\u003c\/i\u003e. That’s because, as I was trying to pinpoint the exact moment when I fell in love with food, I kept going back to a single recipe—parsley, capers, shallot, garlic, lemon, and olive oil. Taste, season, adjust, and repeat. \u003cbr\u003e\u003cbr\u003eFor context, I’m a person who didn’t grow up in a food family. We enjoyed food, but it wasn’t a part of us. I never had a fresh herb until my twenties, because before then? Well, it sure seemed like a frivolous way to run up a grocery bill. So, when I started to learn more about food—its history, the cultures that surround it, and the many different methods of preparing it—it opened up a whole new (and delicious) world. \u003cbr\u003e\u003cbr\u003eAnd the salsa verde? Well, that zesty little Italian sauce came into my life after combing through one too many cookbooks (which okay, yes, there’s no such thing) and seeing that my favorite authors all included a salsa verde in their pages. At first, I couldn’t understand the hype. Salsa\/gremolata\/relish: They all felt the same to me. But then . . . then, one day I made it. \u003cbr\u003e\u003cbr\u003eThat one small sauce was the tipping point. Before that, I had been looking at food like a science. I was forcing recipes into rules, strict and precise. But as simple as this recipe was, it was the first flavor combination that showed me how expansive food could be: how an ingredient that felt boring becomes completely transformed when partnered with a few others; how different recipes and methods build beautiful flavors over time; and also, when it’s made in my kitchen, how non-formulaic everything becomes. Every ingredient has a story, a pairing, and a way to manipulate and master it. Food became electric, food became comforting, and it was food that took a girl (ahem, me) who didn’t have a cooking background and gave her a way to feel at home. \u003cbr\u003e\u003cbr\u003eI started cooking online using the jokey name of atJustine_Snacks, sharing what I knew, what I was learning, and why food and eating were so important to me. I talked about how food made me feel as if I were building my own sense of belonging. Along the way, I heard from many people who felt the same way. Cooking bonded us. And while I loved my online name, deep down I knew it was always more than just “snacks.” \u003cbr\u003e\u003cbr\u003eThis book goes past where I started online, past my small apartment, where I tore through cookbooks like novels and textbooks rolled into one. I wrote this book to both connect with other home cooks and to share recipes that, frankly, I’m obsessed with—innovative ideas that you can master and transform. The recipes are technique-driven but accessible. They are repeatable, for easy go-tos, but also transformable, so you can make them your own. \u003cbr\u003e\u003cbr\u003eI wrote these recipes for people who are deeply in love with food, but I also wrote them to satiate readers who, just like I once was, are learning and growing in their kitchen and looking for a way to make cooking feel uniquely theirs. These are the recipes I wish I had had when I started cooking: innovative and fun, each equipped with new techniques, methods, and small pockets of things to learn. Cooking is like a muscle, and I want this book to help you flex it. But if it does for only one person what that salsa verde did for me, I’ll consider it a success.New York Times Bestseller","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46303418089701,"sku":"NP9780593582305","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780593582305.jpg?v=1767730606","url":"https:\/\/k12savings.com\/es\/products\/justine-cooks-a-cookbook-isbn-9780593582305","provider":"K12savings","version":"1.0","type":"link"}