It’s All Good, Gwyneth Paltrow




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. 

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  • Brian Samuels

    Love that Molly worked on that! The book looks gorgeous!

    • Maggie

      Yes, so gorgeous and such a learning experience! The book really is lovely. Thanks, Brian! xox

  • Christine tobin

    Nice work!

    • Maggie

      I agree, they all did a great job – you should see the juice shot in the book, beautiful! xox

  • Kim Fisher

    Good info.

    • Maggie

      Merci, Kim! We aim to please. :) xox

  • vernette

    I tried the 5 Spice Sweet Potato Muffin Recipe, it is delicious and easy to make. A little time intensive but oh so worth the effort. This is a great book and they really did a great job with it.

    • Maggie

      Oh good to know, Vernette! I made the banana date muffins too and liked them. I’ll try the sweet potatoes next! xox, Maggie

  • familystyle food

    I’m a fan of Gwyneth. Her passion for food comes across, and I think she stands apart from some celebrity authors in the simple fact that she cooks and she’s into it! It bums me out that people have attacked her for being an elitist airhead because she suggests using certain special ingredients (yes, sometimes relatively pricey ones) But using high-quality naturally produced foods in a simple way equates to delicious things to eat. I’ve been looking through the book over the past week and it’s so beautifully done. Wonderful collaboration!

    • Maggie

      Hey there, so great to hear about your experience. I am cooking from the book practically daily and really enjoy it. I’m a fan too !! xox