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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.
Sommario
CONTENTS
SEAWEED: AN INTRODUCTION
A history of using seaweed
Seaweed cultivation
The ecology of seaweed
Health and nutrition
Other uses of seaweed
THE SEAWEEDS
Sea lettuce
Gutweed
Dulse
Pepper dulse
Laver and nori
Irish moss and grape pip weed
Sea spaghetti
Kelp and kombu
Sugar kelp
Atlantic wakame
Bladderwrack
Other important seaweeds
Seaweedy plants
Table of common seaweeds
Foraging for seaweeds
How to treat fresh seaweed
How to cook with seaweed
SOUPS
STARTERS & SNACKS
MAIN COURSES
SALADS & DIPS
DESSERTS
BAKING
DRINKS
Nutritional information
Index
Info autore
Caroline Warwick-Evans and Tim Van Berkel are co-owners of The Cornish Seaweed Company, an exciting small new company, winning awards for their sustainable business and producing an ever-increasing range of seaweed products sold around the world. They have been featured on the BBC Back to the Land, and Jamie's Friday Night Feasts, and in other print and broadcast media.
