Kale & Super Greens

Dress Them Up, Dress Them Down, All 'Year Round

Nonfiction, Food & Drink, Vegetables & Salads
Cover of the book Kale & Super Greens by Viviane Bauquet Farre, Food & Style NY LLC
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Author: Viviane Bauquet Farre ISBN: 9780990456513
Publisher: Food & Style NY LLC Publication: June 14, 2014
Imprint: Language: English
Author: Viviane Bauquet Farre
ISBN: 9780990456513
Publisher: Food & Style NY LLC
Publication: June 14, 2014
Imprint:
Language: English
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.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
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.

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