Kale & Super Greens

In Kale & Super Greens, Viviane Bauquet Farre brings her culinary mastery of the leafy vegetable kingdom straight into your kitchen. There’s a recipe here for every occasion — casual weekday dinners, elegant dinner parties, and everything in between — with a focus on the “gourmet-yet-simple”: recipes that offer maximum flavor and refinement, but can be made easily at home. And, because kale and other leafy vegetables are available in grocery stores all year long, this truly is a cookbook for all seasons. The book is divided into five chapters, and each of the first four chapters features recipes built around a certain type of leafy green. There’s kale, of course (Chapter 1), followed by Swiss chard and its close cousin, beet greens (Chapter 2). Then there’s the beautiful and familiar spinach, in both baby and mature varieties (Chapter 3). And let’s not forget all the others — like chicory, mustard greens, and even stinging nettle — that may not be as well known, but are just as delicious (Chapter 4). Finally, we have basic recipes — sauces, pizza dough, homemade cheeses, pickled shallots, infused oils — indispensable to any chef, that are used throughout the book (Chapter 5). The recipes of Kale & Super Greens are fresh and modern, with beautiful photographs and over 30 instructional videos (yes, videos!) to help guide you through each step of the trickier recipes — all the way from prep to presentation. It’s a cooking class in every recipe! In addition to her mastery of greens, Viviane is also an expert of the red, white, and bubbly! Wine pairings are included, to round out your presentation and enjoyment of each dish. Even if it’s your first time working with some of these ingredients, fear not: between the photos, the lively and detailed descriptions, and the video demonstrations, you’ll be confidently braising kale and grilling escarole in no time. So welcome to this master class in creative cooking with leafy veggies!

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.

Viviane Bauquet Farre is a champion of gourmet-yet-simple home cooking. A native of a French island in the South Pacific and a former fashion designer, Viviane creates exuberant recipes that are rooted in Southern French and Italian cuisines. The food she creates is both fresh and modern, and grounded in a deep love for seasonal ingredients. Viviane’s e-magazine, foodandstyle.com, launched in 2009, has won plaudits from home chefs the world over, and 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 site one of the “Best of the Web”). With several dozen episodes already wrapped, Viviane’s rich YouTube channel is growing rapidly both in size and popularity. She is also a regular contributor to the Taste section of The Huffington Post, among other sites. Viviane’s love of ingredients, and the richness of her food offering, extends to wine as well. The recipient of an Advanced Certificate in Wine and Spirits from the Wine & Spirit Education Trust, she offers suggested pairings for many of her recipes — with a focus on producers who make wines that are pure and express a sense of place. Viviane’s philosophy can be summarized in two simple sentences: Flavor First! And... Food Is Love. “Viviane is a visionary cook.” — Author and New Yorker essayist Adam Gopnik.