| Description |
1 online resource (184 pages) : color illustrations |
|
data file rda |
| Note |
Originally published in Norwegian as Tang and tare et hav av mat in 2016. |
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Includes index. |
| Contents |
Seaweed on the menu -- An opening to an ocean of vegetables -- An ocean of vegetables -- Harvesting the sea -- Drying and storing -- Texture and flavour -- Nutritional content -- Oarweed -- Miso soup -- Sea lettuce -- Omelette with peas, feta cheese and sea lettuce -- Winged kelp -- Salmon with coffee, chilli and winged kelp -- Thongweed/Sea spaghetti -- Pasta with thongweed and grilled tomatoes -- Dulse -- Salt-baked potatoes with dulse -- Laver -- Toast with tomato and laver -- Seabelt -- Baked carrots with seabelt, honey, chilli and soya -- Recipes. |
| Summary |
There is more to seaweed than as a wrapper for sushi - it is going mainstream, gathering many high profile fans, even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight loss. This super food is a low-calorie source of protein and fiber; is richer in trace minerals and vitamins than kale; and contains all kinds of goodness including vitamin C, iodine, and antiviral, antibacterial, and anti-inflammatory properties. It is delicious as a snack, added to soups, in omelets, tossed through pasta, made into pesto and is a fabulous accompaniment to fish. The seaweeds used in the book are found all over the Northern hemisphere and have been harvested for centuries in North America, Ireland, Scotland, Wales, England, Greenland, Siberia, Norway and France. The main species (nori, dulse, kombu, wakame and hijiki) are all illustrated and explained, with detailed descriptions of how to identify them, where they grow and the other information you need to gather the rich harvest of the sea. But if sea-scavenging is not your style there are plenty of dried seaweeds now available to buy from natural food stores and supermarkets where it is also appearing in many more forms such as snacks, condiments, salt substitutes and crackers. This beautifully illustrated book takes you on a tasty underwater journey. Seaweeds are very versatile and can be used in all sorts of dishes and the recipes featured here will inspire you to use it in starters, main courses, plus tasty desserts, smoothies and energy boosters, even a seaweed-infused gin and tonic. |
| Note |
Online resource; title from PDF title page (EBSCO, viewed August 24, 2018) |
| Subject |
Marine algae as food.
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Cooking (Marine algae)
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Nori.
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Dulse.
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Ulva.
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Kelps.
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COOKING / General.
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Cooking (Marine algae) (OCoLC)fst01753147
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Dulse. (OCoLC)fst00899423
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Kelps. (OCoLC)fst00986732
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Marine algae as food. (OCoLC)fst01009376
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Nori. (OCoLC)fst01039111
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Ulva. (OCoLC)fst01160766
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| Added Author |
Christiansen, Zoe, author.
|
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Westgaard, Lisa, author.
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Martinsen, Hanne, author.
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Tremlett, Anne Marie, translator.
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| Added Title |
Tang & tare et hav av mat. English.
|
| ISBN |
9781911621645 (electronic book) |
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1911621645 (electronic book) |
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9781910690512 |
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1910690511 |
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