Cooking with Sea Vegetables
By (Author) Peter Bradford
By (Author) Montse Bradford
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- Pages: 144
- Book Size: 5.25 x 8.5
- ISBN-13: 9780892812837
- Imprint: Healing Arts Press
- On Sale Date: March 1, 1986
- Format: Paperback Book
High in minerals and protein and low in calories, sea vegetables have always been valued for their rejuvenating and purifying properties. They can be combined with other foods to form the basis of a balanced diet free from meat, dairy products and additives. This book is a comprehensive guide to this traditional food of the future.
High in minerals and protein and low in calories, sea vegetables have always been valued for their rejuvenating and purifying properties. They can be combined with other foods to form the basis of a balanced diet free from meat, dairy products and additives. This book is a comprehensive guide to this traditional food of the future.
Cooking with Sea Vegetables
Introduction
1. The Delights of Sea Vegetables
2. Cooking with Sea Vegetables
3. Nori
4. Kombu
5. Wakame
6. Dulse
7. Hijiki
8. Arame
9. Agar-agar
10. Caragheen
Appendix 1: Obtaining Sea Vegetables and Other Recipe Ingredients
Appendix 2: Further Reading
Appendix 3: Composition of Sea Vegetables
Appendix 4: Common and Botanical Names of Popular Sea Vegetables
Index
After many years of cooking with sea vegetables, Peter and Montse Bradford have created a wealth of original dishes and gathered techniques of preparation from around the world.