The moment I scrolled through the credits of Gwyneth Paltrow’s new cookbook, I squealed to see Eat Boutique contributor Molly Shuster was on the food styling team. The book is gorgeous, so I snapped a few photos and Molly shares her take on working on this project. Go Molly! -Maggie
Last summer, I had the amazing good fortune to work on Gwyenth Paltrow’s new cookbook, It’s All Good. Now, I know what a lot of you are probably thinking, oh, boring health food recipes; food with no calories (or flavor!); why is another actress writing another cookbook? But I will tell you, this is a great book.
Gwyneth wrote the book along with her personal chef and food partner in crime, Julia Turshen. Both had been having struggles with their health – GP was anemic, exhausted, plagued by vitamin deficiencies and had recently suffered a panic attack, while Julia was struggling with her weight, having yet to find a healthy relationship with food or her body.
Thus, It’s All Good was born. It’s a combination of GP’s favorite foods and recipes and Julia’s amazing knack for combining easy recipes with healthy, sophisticated flavors. Take for instance, their recipe for Roasted Cauliflower with Chickpeas and Parsley. Couldn’t be easier, but it is so delicious and the addition of mustard is genius. Or their recipe for a Restaurant-Style Salad with Carrot-Ginger Dressing – not reinventing the wheel, but oh my, how happy am I to have an awesome recipe for homemade carrot-ginger dressing! Something I always cherish when I go out for Japanese, but something I never thought to make at home.
There’s also range in this book, some recipes require a bit of technique while others couldn’t be simpler. One of the star recipes of the book, without a doubt, is GP’s recipe for a Morrocan flavored skillet chicken. Cooked between two cast iron pans, this chicken is as beauitful as it is delicious. Another favorite was their Grilled Steak with Anchovies and Rosemary – absolutely to die for. But there are also a lot of simple recipes, the kind of thing GP makes with her kids, thoughtful but simple, and good for all ages. And yes, while a lot of the recipes concentrate on being gluten-free or vegan, they’re so tasty, you don’t even realize you’re missing anything! I bring your attention to one of my favorite and most frequently made recipes, Banana “ice cream”. Just frozen bananas and almond milk whizzed in a food processor or blender, but yum! And as someone who feels the need for something sweet just about every night, I am so happy to have this recipe in my back pocket.
That’s the thing with this book, I think you can use the recipes and be better for it, be a little more health concious, a little more thoughtful. Inspired, even. Because despite what some critics may say, this is a book everyone can use. Maybe we can’t manage to make these meals every night. But this book has made me want to do better, be mindful of what I’m putting in to my body, and make even just a small effort to keep healthy ingredients around the kitchen at all times which makes a huge difference. And that’s pretty awesome. Or as GP would say, rad.
All photos styled and taken by Maggie Battista.
Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.