The New Seaweed Cookbook: A Complete Guide to Discovering the Deep Flavors of the Sea

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By:
North Atlantic Books
  • Recent trends suggest a wide range of consumer concerns in food choice and consumption. Increasingly, buyers prefer organic and locally produced ingredients; good taste; high nutritional and medicinal value; and low-allergen factors. The humble seaweed, nature’s richest source of iodine and loaded with minerals, addresses all these concerns.In this combination cookbook and food guide, Crystal June Madeira explains the properties of each variety of seaweed—kombu, nori, arame, wakame, and dulse–and provides simple instructions for its preparation in delicious recipes such as Lime Cumin Aioli, Sautéed Wakame and Green Beans, Summer Chicken Soup with Sea Palm, and Baked Figs with Honey Lemon Thyme Sorbet. Seaweed’s healing properties in detoxifying the body, alleviating cramps, and lowering blood pressure, have been well documented. That factor, along with the absence of gluten and other allergy triggers, make these recipes ideal for anyone seeking improved health, as well as those who enjoy sea vegetables in Japanese cuisine and want to learn how they can eat them more often. Maderia includes current information on how to purchase local foods, and a directory of seaweed harvesters worldwide.
  • Author:
    Crystal June Maderia
    Binding:
    Paperback
    Dewey Decimal Number:
    641.6
    EAN:
    9781556436529
    Edition:
    illustrated edition
    ISBN:
    1556436521
    Label:
    North Atlantic Books
    Languages:
    English
    List Price:
    $17.95
    Manufacturer:
    North Atlantic Books
    Number Of Items:
    1
    Number Of Pages:
    168
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2007-07-03
    Publisher:
    North Atlantic Books
    Studio:
    North Atlantic Books
    Title:
    The New Seaweed Cookbook: A Complete Guide to Discovering the Deep Flavors of the Sea
    Release Date:
    2007-07-03
    Creator:
    Josephine K. Spilka

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