The Seaweed Cookbook PDF Download

Author: Caroline Warwick-Evans
Publisher: Lorenz Books
ISBN: 9780754832874
Category :
Languages : en
Pages : 288

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Book Description
A directory of edible seaweeds and 100 nutritious, delicious recipes from the Cornish Seaweed Company.

Author: Xa Milne
Publisher: Penguin UK
ISBN: 1405925264
Category : Cooking
Languages : en
Pages : 170

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Book Description
'[Seaweed] is like dynamite - [it has] fiber, nutrients, all the minerals, [it] aids digestion - unbelievable' Jamie Oliver Seaweed is one of the best superfoods on the planet and eating it provides a wide range of health benefits. From aiding weight loss to regulating blood sugar levels, this hero ingredient is an excellent source of vitamin C, protein and iron. In fact, it is the food source with the broadest range of minerals, and is readily available across the UK. In The Seaweed Cookbook, seaweed expert Xa Milne offers over 75 delicious, nutritious recipes. From snacks and small plates to drinks, mains and sweet treats, there's something for any time of the day, for all occasions: - Beetroot seaweed hummus - Salsa Verde with added umami - Life-saver seaweed rice - Grilled sea bass with tarragon, lemon and Shony - Lean green seaweed tonic smoothie - White bean and sausage stew with Dulse aioli - Thai pork balls with Kombu and chilli - Hugh Fearnley-Whittingstall's foil-baked fish with smoked Dulse and garlic - Damson cranachan - Coconut, carrot and seaweed loaf As a healthy substitute for salt or as the centrepiece of your meal, incorporating seaweed into your daily diet is effortless with The Seaweed Cookbook.

Author: Prannie Rhatigan
Publisher:
ISBN: 9781906886226
Category : Cooking (Marine algae)
Languages : en
Pages : 287

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Book Description
Irish seaboard lore, recipes old & new, nutritional information & personal anecdote combine with the faintest hint of nostalgia in this refreshingly original mix of common sense & practical cookery.

Author: Ole G. Mouritsen
Publisher: University of Chicago Press
ISBN: 022604436X
Category : Cooking
Languages : en
Pages : 306

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Book Description
Champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy.

Author: Clotilde Dusoulier
Publisher: Clarkson Potter
ISBN: 0307984834
Category : Cooking
Languages : en
Pages : 226

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Book Description
Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.

Author: Lisette Kreischer
Publisher: The Experiment + ORM
ISBN: 1615193537
Category : Cooking
Languages : en
Pages : 332

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Book Description
A 2017 IACP Award FinalistA beautifully photographed, innovative guide to edible seaweed and sea vegetables with vegan recipes—for your health and the planet’s “One of the world’s most sustainable and nutritious crops,” according to The New Yorker, “seaweed could be a miracle food.” It’s also been called “the new kale” (CNBC) and a “climate warrior” (Atlantic). On the cutting edge of food and sustainability, seaweed and sea vegetables are good both for you and—with the potential to drastically reduce our carbon footprint—for the planet. Now, Ocean Greens is the all-in-one guide to the most kitchen-ready varieties of this remarkable superfood (overflowing with nutrients!)—wakame, kombu, agar, samphire, nori, and many others. Seaweed visionaries Lisette Kreischer (dubbed a “fitfluencer” by Women’s Health) and Marcel Schuttelaar share insights on the nutrition, taste, and harvesting of each—as well as 50 irresistible vegan recipes that will have readers exclaiming, “I can’t believe it’s seaweed!” ·Pumpkin and Seaweed Pancakes ·Polenta Fries with Crunchy Sea Lettuce and Asparagus ·Seaweed Gnocchi with Spinach and Cherry Tomatoes ·Chocolate Chip and ’Weed Cookies, and more!

Author: Kaori O'Connor
Publisher: Reaktion Books
ISBN: 1780237995
Category : Cooking
Languages : en
Pages : 192

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Book Description
Some might be put off by its texture, aroma, or murky origins, but the fact of the matter is seaweed is one of the oldest human foods on earth. And prepared the right way, it can be absolutely delicious. Long a staple in Asian cuisines, seaweed has emerged on the global market as one of our new superfoods, a natural product that is highly sustainable and extraordinarily nutritious. Illuminating seaweed’s many benefits through a fascinating history of its culinary past, Kaori O’Connor tells a unique story that stretches along coastlines the world over. O’Connor introduces readers to some of the 10,000 kinds of seaweed that grow on our planet, demonstrating how seaweed is both one of the world’s last great renewable resources and a culinary treasure ready for discovery. Many of us think of seaweed as a forage food for the poor, but various kinds were often highly prized in ancient times as a delicacy reserved for kings and princes. And they ought to be prized: there are seaweeds that are twice as nutritious as kale and taste just like bacon—superfood, indeed. Offering recipes that range from the traditional to the contemporary—taking us from Asia to Europe to the Americas—O’Connor shows that sushi is just the beginning of the possibilities for this unique plant.

Author: Fiona Houston
Publisher: Random House
ISBN: 1448132568
Category : Cooking
Languages : en
Pages : 299

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Book Description
Seaweed And Eat It is the foodie's answer to The Dangerous Book for Boys, and a nostalgic journey of rediscovery for the whole family. Part cookbook, part natural history guide, with tasty recipes, fascinating folklore and inspiring ideas for seasonal feasts, Seaweed leads the reader through the process of identifying, learning about and cooking unusual and native wild foods. From discovering edible wild plants and flowers, to creating delicious seasonal feasts, Seaweed puts the fun into foraging and injects a sense of adventure into preparing dinner. For anyone interested in the origins of their food - or who's shocked by the price of elderflower cordial - this inspirational cookbook will ensure mealtimes are never dull. This revised edition is black and white.

Author: Peter Bradford
Publisher: Inner Traditions / Bear & Co
ISBN: 9780892812837
Category : Cooking
Languages : en
Pages : 148

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Book Description
High in minerals and protein and low in calories, sea vegetables have always been valued for their rejuvenating and purifying properties. They can be combined with other foods to form the basis of a balanced diet free from meat, dairy products and additives. This book is a comprehensive guide to this traditional food of the future.

Author: Claudine Tinellis
Publisher: Shore Drift
ISBN: 9781922134493
Category : Cookbooks
Languages : en
Pages : 258

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Book Description
Taking seaweed and algae beyond the ubiquitous sushi roll, this book is a must have for all who want to eat clean, sustainable food that tastes sensational and has maximum health benefits. The Culinary Art of Seaweed and Algae in the 21st Century. Nori, gim, zicai, laver ... no matter where you're from, you'll almost certainly have a word that describes algae and seaweed as a food. Sometimes we eat it without knowing it. Algae and seaweed have probably been eaten by humans as long as our species has existed. The earliest historical record of seaweed consumption goes back to 3000 BC in China, and there is good evidence the Irish and Scots have eaten seaweed for at least 4,000 years. Australians, however, are just beginning to wake up to just how beneficial and tasty seaweed and algae can be. In a world obsessed with nutrient-poor junk or fast foods and the rising incidence of lifestyle diseases such as obesity and Type 2 diabetes, it has never been more important for Australians to make responsible and ethical food choices. The launch of this book coincides with the 5th Congress of the International Society of Applied Phycology to be held in Sydney in June 2014 - a forum dedicated to shining an international spotlight on potential algal applications in Australia and the development of our algae industry. There has never been a better time to educate Australians on the joys and benefits of eating seaweed and algae. Some of the world's leading seaweed and algae producers and partnering them with some of Australia's most innovative chefs from the South Coast and beyond, this book will take you on a visually evocative, tantalizing journey in which you will become acquainted with culinary masters, drawing their inspiration from the primal beauty of our pristine coastline. Seaweed and algae beyond the ubiquitous sushi roll, this book is a must have for all who want to eat clean, sustainable food that tastes sensational and has maximum health benefits. And who knows? One day you too may be inventing amazing new recipes to put seaweed and algae back in its rightful place as a nutritious and tasty part of our staple diet.