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Seaweeds - Edible, Available, and Sustainable (Anglais) Relié – 2 juillet 2013


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3 internautes sur 3 ont trouvé ce commentaire utile 
A must for those who eat seaweed 12 septembre 2013
Par FJM - Publié sur Amazon.com
Format: Relié Achat vérifié
Ole G. Mouritsen is a scientist and Professor of Biophysics at the University of Southern Denmark. Be impressed but rest assured this book is not one that will be pushed to the back of a highbrow academic library shelf; it is a delightfully easy read and is beautifully illustrated with superb photographs. Mouritsen charts the history of seaweed and Brits will enjoy mention of the fact that Dr Kathleen Mary Drew Baker (1901-57) discovered a property of porphyra (more familiar to us as laver or nori), which enabled it to be cultivated. Indeed the Japanese hold Kathleen Drew Baker in high regard referring to her as the `Mother of the Sea.'
Understandably there is a heavy focus on the cultivation of seaweed in Japan but as lovers of nori and sushi this is to be expected. They might not however, have known without reading this book that harvesting carrageen (a red seaweed) in Zanzibar enables mothers there to support their families.
"Seaweeds are marine algae" heads many a page as Mouritsen seeks to direct the reader's understanding of the colloquial term `seaweed'.

There are chapters on Seaweed folklore, its technical uses (from gunpowder, soda and early glass making to biofuels) and its use in medicine, health care and cosmetics.

My favourite chapter was obviously going to be `Seaweeds in the kitchen' and the cooks amongst you will be pleased to learn that it is a long and comprehensive one:
* Seaweeds in the Home Kitchen
* Seaweeds As Seasonings
* Seaweeds In Soups
* Seaweeds In Salads And Sauces
Seaweeds in Omelettes and in Fish and Vegetable dishes
* Seaweeds and Sushi
* Seaweeds in Bread, Pasta and Savoury Tarts
* Seaweeds in Desserts and Cakes
* Seaweeds in Drinks
* Seaweeds in Snacks
* Seaweed in Gastronomy

There has to be something for everyone in this amazing collection. The recipes are clearly written and the ingredient lists not extensive. You could simply take your tried and tested Guacamole recipe and add 5 tbsps of dried sea lettuce or dulse or even try the same with Mayonnaise. Come to think of it I have such a recipe in the Forager's Kitchen. My book is not academic but in neither book do the recipes require a science degree. A professor who is an accomplished cook, is a rarity but one who has the foresight to write for an international readership while keeping measurements accessible, must be nigh on unique.

I love Mouritsen's book. In this kitchen it certainly won't be collecting dust, metaphorical or otherwise, but it might get enhanced by splashes from slimy wet seaweed and other ingredients. It's on my list of "don't lend to anyone unless they are your best friend" editions.
I highly recommend that you buy this book.
2 internautes sur 2 ont trouvé ce commentaire utile 
a must for those interested in seaweed or wanting to be... 24 juillet 2013
Par Kim Carter - Publié sur Amazon.com
Format: Relié
i preordered this book and am surprised no one has written a review so here it goes... it is exceptional and a cultural history of seaweeds and their use throughout the world through time... i am reading it from the beginning and with my busy life, i rarely read an entire book, but this book is an exception...this isnt going to tell you how to go out and collect directly, but will give you an insight into possibilities and things to look for in your area if you are able to collect locally...
1 internautes sur 1 ont trouvé ce commentaire utile 
our future food supply 14 mars 2014
Par jack sherman - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a spectacular book, full of quality photos and packed with info on all the many varieties of sea plants that grow in areas i travel. I bought a bunch of seaweed from theseaweedman.com way up in Maine. This has been a great addition to my diet! no more multi-pills for minerals etc.
I believe this book is very important because seaweed is a massive quality food source that has not been utilized hardly one bit! In the future-we humans will be eating a lot of it because it is highly nutritious and plentiful.
This book is an inspiration and an eye-opening read.
interesting, NOT boring 26 mai 2014
Par J. J. Rosenfeld - Publié sur Amazon.com
Format: Relié Achat vérifié
The photography is outstanding and the recipes are more than I have ever seen for seaweeds. One of my suppliers - Seaweed Iceland is mentioned - as well as seaweed harvest techniques from around the world/

If you were ever curious about seaweeds, from an artistic,naturist or culinary aspect - you should make a comment about 'How to Avoid Huge Ships' and read this book.
Excellent book about edible sea vegetables worldwide 7 avril 2014
Par Nathanael Greene - Publié sur Amazon.com
Format: Relié Achat vérifié
This welcome book is a stunning, comprehensive, hardbound book about edible sea vegetables, replete with gorgeous photographs, the second such book which has come to market.

This book has a unique, world-wide focus, treating edible sea vegetable species from around the globe, including edible sea vegetables from the east and west costs of North America - U.S. and Canada.

This is not exclusively a cookbook with recipes, but is wider-ranging, focusing on other cultural aspects about sea vegetables, a worthwhile and enjoyable perspective.

This book is universally praised, with an engaging and entertaining text, which is very readable to apparently everyone who has read this book. At $ 25, this well-published book is an extremely good value.

If not for the earlier appearance of the book entitled IRISH SEAWEED KITCHEN, I would have rated SEAWEEDS: EDIBLE, AVAILABLE, AND SUSTAINABLE as the "gold standard" for a book about edible sea vegetables. It's a close call.
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