Seaweed Cookbook

A Guide to Edible Seaweeds and How to Cook with Them

Inbunden, Engelska, 2018

219 kr

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Long known for its nutrient-packed versatility, seaweed is the latest must-have superfood, full of minerals and unami tastes. This beautiful new book provides a visual directory of the most popular edible seaweeds, with details of when and where they can be found, their uses and nutritional properties. Then there are 100 deliciously creative recipes from simple and wholesome dishes to chef-inspired specials. Often overlooked during rock pool scrambles and beach walks, seaweed is one of the most nutritious, versatile, sustainable and intriguing natural products. Increasing ranges of edible seaweed are available commercially, and this new book explores the different types as well as a fantastic collection of creative recipes to cook with them. Whether dried, rehydrated or eaten raw, treated as a vegetable, flaked and sprinkled as a seasoning, or munched as a crispy snack, seaweeds offer wide-ranging possibilities in many meals and drinks. With pictures by award-winning photographer David Griffen, there is plenty of inspiration to leave you eager to get foraging, cooking and feasting.

Produktinformation

Utgivningsdatum2018-01-01
Mått211 x 257 x 33 mm
Vikt1 398 g
FormatInbunden
SpråkEngelska
Antal sidor288
FörlagAnness Publishing
ISBN9780754832874

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CONTENTSSEAWEED: AN INTRODUCTIONA history of using seaweedSeaweed cultivationThe ecology of seaweedHealth and nutritionOther uses of seaweedTHE SEAWEEDSSea lettuceGutweedDulsePepper dulseLaver and noriIrish moss and grape pip weedSea spaghettiKelp and kombuSugar kelpAtlantic wakameBladderwrackOther important seaweedsSeaweedy plantsTable of common seaweedsForaging for seaweedsHow to treat fresh seaweedHow to cook with seaweedSOUPSSTARTERS & SNACKSMAIN COURSESSALADS & DIPSDESSERTSBAKINGDRINKSNutritional informationIndex

Surfers, boaties and nature conservationists Caro and Tim run The Cornish Seaweed Company... which counts the likes of Nathan Outlaw and Rick Stein among its fans. They evangelise this healthy, sustainable and (yes) delicious food source in this handsome book. Full of tempting recipe photos and pictures of the pair clambering over bladderwrack-strewn rocks and diving for kelp, it talks a lot about seaweed cultivation and foraging, and gives detailed info on a dozen of the most important types. Recipes run through starters (deep-fried kelp-wrapped brie with raspberry and chilli jam) and mains (sea spaghetti 'tagliatelle' with crab) to, rather unexpectedly, puds (blackberry, apple and dulse crumble); there are even seaweed cocktails (kelp martini anyone?). This is an accessible book that will challenge your current eating habits. Matt Bielby, Crumbs Devon magazine, 2018