I’ll admit, I got Gwyneth Paltrow’s cookbook It’s All Good on a whim. And I was skeptical. It’s an actress’s cookbook. How good can it possibly be? Is it just another Hollywood blonde’s foray into the next great venture, where the only reason it’s selling is her name/face?
But it was at Costco (automatic win), and I had to remind myself that Paltrow already started to prove herself as a “foodie” when she did “Spain: A Culinary Road Trip” with my favorite chef EVER, Mario Batali.
So surely it couldn’t be ALL bad.
And let me tell you, as a self-proclaimed foodie – the It’s All Good cookbook is a dream: for farmers’ market addicts, for those on elimination or other special diets, for people who just want to eat fresh food and have it taste good.
It is not for those looking for new cocktail recipes or wine tips; the beverages section focuses on smoothies and other drinks that are actually, you know, good for you. 😉
(As an aside, if you do want a good cocktail book, I’d suggest the newly released Apothecary Cocktails: Restorative Drinks from Yesterday and Today. It’s fantastic. And even well packaged.)
I’ve tried a couple of recipes from It’s All Good so far, and have determined that any book that gets me to try cooked mushrooms – in ANYthing – has got something special. The recipe was for a many-mushroom soup; very flavorful, not as hearty as I hoped but great with a huge hunk of bread to dip in it. I also tried the chilled avocado-cucumber soup; while the picture got a general Facebook response of “Looks like baby food”, it was quite tasty, and would be great during the summer. A fabulous alternative to those of us somewhat gun shy of tomato-heavy gazpacho.