Viviane Bauquet Farre is a champion of gourmet-yet-simple home cooking. A native of a French island in the South Pacific, her food is rooted in Southern French and Italian cuisines — but the recipes Viviane creates are also fresh and modern, and grounded in a deep love for seasonal ingredients.
Viviane’s work has won plaudits from home chefs the world over; she is a regular contributor to the Taste section of The Huffington Post; and she’s been heralded both in print and across the Web, in forums as diverse as BonAppetit.com, Vegetarian Times, and Saveur.com (which also crowned her e-magazine, foodandstyle.com, one of the “Best of the Web”).
Now Viviane has adapted many of her favorite recipes — such as mac & cheese with sautéed kale, fresh goat cheese and torn croutons; spring minestrone with purple kale, pearled barley and scallion pesto; and pizza with grilled kale, fresh corn, smoked cheese and chipotle-infused oil — into a feature-packed, vibrant book built around the leafy greens. With lively introductions, tips and background for each recipe, and replete with beautiful full-color photos, as well as over 30 instructional videos demonstrating every technique you’ll need, Kale & Super Greens is truly a master class in cooking with leafy veggies.
But it doesn’t stop there. Along with many of the recipes, Viviane — the recipient of an Advanced Certificate in Wine and Spirits, with distinction, from the Wine & Spirit Education Trust Limited — offers suggested pairings, with a focus on producers who make wines that are pure and express a sense of place.
The first in a series of ingredient-focused recipe books, Kale & Super Greens is a must-have for any fan of the wonder-plant we call kale — or indeed, any home chef with an eye toward the green and the seasonal.
