The two ingredients you won’t find in Gwyneth Paltrow‘s cookbook “My Father’s Daughter” are canned cheese and crack.

But you will find, among the incessant name-dropping (Mario Batali wrote the forward; Paul McCartney’s daughter, the Spielbergs and the Hill-McGraws appear on the dedication page; and Leonardo DiCaprio pops up in her factory farm lecture) and advertising for Vegenaise, a solid selection of healthy, family-friendly recipes.

Gwynnie’s cookbook is the love child of Jamie Oliver, Alice Waters and Mario Batali (all obvious and documented inspirations). The recipes advocate fresh, local ingredients and are quite simple in execution.

Her recipe for “Homemade Veggie Burgers” directs home cooks to sauté onion and spice in olive oil for about seven minutes and then add beans, rice and herbs before combining with a potato masher and form four patties. It’s a pretty simple and quite tasty recipe. More importantly, it prompted me to give the rest of the book a chance.

“Ten-hour Chicken” is a fantastic, no-fuss, one-pot recipe for working folks with or without kids. Another keeper in the collection is the “Fried Rice with Kale and Scallions,” a cost effective and highly nutritious side that can also serve as a fulfilling one-course meal. She clearly illustrates in her cookbook that she knows how to cater to picky eaters, busy families and meat-eaters and vegans alike.

But I still have a love/hate relationship with Paltrow. I respect her as a foodie, a yogi, a sometimes good actress. But at the same time I don’t respect her singing career, her choice in baby names and her decision to eat free-range poultry but not pastured pork and beef.

I have the same love/hate relationship with “My Father’s Daughter.”

I’m quite taken with Paltrow’s passion for cooking which was instilled by her father, hence the title of the book and a quite compelling introduction. I’m excited by her love of greens. And she includes some exciting fish-focused recipes.

But I am annoyed with some of the ridiculous quotes from her kids (“I don’t have a sweet tooth. All my teeth are sweet”); the hoity-toity narratives (“I grew up spending summers in Williamstown, Massachusetts, going to tennis camp while my mother was rehearsing plays at Williamstown Theatre”); and the use of pantry items (Bomba rice and duck bacon) and essential tools (Vitamix blender and Global knives) that would make any home cook, especially novice ones, go broke.

In the same interview where Gwynnie claims she would rather smoke crack than eat cheese from a can, she adds, “I drink constantly while I’m cooking. Wine, either color.”

Sure, a glass of wine while fixing a dish from her cookbook will better help tolerate those annoyances. But, quite frankly, the recipes in “My Father’s Daughter” would be great with or without wine. This is a cookbook I would happily add to my collection and reach for time and time again.