I have a couple of shelves full of cookbooks. I guess you could say I like to cook a little bit. But I’ve never really cottoned to celebrity cookbooks (I always wanted to say “cottoned to” – I’m sure someone will appreciate it). That is, until yesterday.
In the quest for a non-dairy, low sugar dessert, someone had recommended to my wife a Gwyneth Paltrow recipe for a frozen yogurt-ish dessert. That led us after dinner – a pleasant evening on the patio at Beertown in Uptown Waterloo – to the bookstore, where we glanced through It’s All Good, a new cookbook by Ms. Paltrow.
That quick look was interesting enough to convince us to buy the book. We made the Instant Berry + Coconut Sherbet (page 265) for dessert last night and it was delicious. And tonight was Millet “Falafel” with Avocado + Tomato Relish (page 203). Since I could not find millet I substituted bulgur wheat but it tasted pretty good anyway.
So I have to say, despite initial reservations, I can wholeheartedly recommend Ms. Paltrow’s cookbook, especially if you are vegan (which we are not – dinner was a nice big beef burger last night).
And no, I am not being paid for this endorsement. Though I am certainly open to the idea.