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The Seaweed Cookbook : a guide to edible seaweeds and how to cook with them / Caroline Warwick-Evans and Tim Van Berkel; photography by David Griffen.

by Warwick-Evans, Caroline, author.

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London : Lorenz Books, [2017]

Marine algae as food.

Cooking (Marine algae)

9780754832874 (hardback)

288 pages : color illustrations ; 27 cm

Seaweed, an introduction. A history of using seaweed -- Seaweed cultivation -- The ecology of seaweed -- Health and nutrition -- Other uses for seaweed -- The Seaweeds. Sea lettuce -- Gutweed -- Dule -- Pepper dulse -- Laver and nori -- Irish moss and grape pip weed -- Sea spaghetti -- Kelp and kombu -- Sugar kep -- Atlantic wakame -- Bladder wrack -- 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 -- The Cornish Seaweed Company.

"Seaweeds are an amazing diverse and sustainable resource, and a delicious and abundant source of food. Packed with minerals and vitamins, and full of umami flavours, they are nature's secret wonder ingredient. This is the definitive guide to edible seaweeds and how to use them in the kitchen, with accessible practical advice and inspirational recipes." --back cover.

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