Seaweed In The Kitchen by Fiona BirdSeaweed In The Kitchen by Fiona Bird

Seaweed In The Kitchen

byFiona Bird

Paperback | September 18, 2015

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Although seaweed is now all the rage, because we have been reading about and eating Japanese food, it has long been an important ingredient in Britain and the USA too, even if many of us don't recognize it as such. Just think of laver bread. Seaweed suppliers are becoming easier to find, but if you need some really quickly, a walk on your local beach will deliver the goods just as well. The book has four strands: an account of seaweed species that flourish here; a discussion of our useof seaweed over time, and in regional cookery; an assessment of the physical properties of seaweed and how they might contribute to a healthful diet; and a set of recipes. These last are not merely for boiling up dulse, or steaming kelp, but offer imaginative solutions to incorporating seaweed into our daily fare: brown bread ice-cream, fudge, curry (yes, curry!), dried seaweed biscuits, seaweed seasoning powder, water biscuits with rock samphire, seaweed croutons, seaweed treacle tart, and many more.
Fiona Bird is the author of Kids' Kitchen (2009) and The Forager's Kitchen (2013). She lives on South Uist and is married to the local doctor. She is a former finalist of BBC Masterchef, UK.
Title:Seaweed In The KitchenFormat:PaperbackProduct dimensions:176 pages, 7.5 × 5.5 × 0.5 inShipping dimensions:7.5 × 5.5 × 0.5 inPublished:September 18, 2015Publisher:Marion Boyars Publishers, Ltd.Language:English

The following ISBNs are associated with this title:

ISBN - 10:1909248398

ISBN - 13:9781909248397