There is more to seaweed than as a wrapper for sushi it is going main stream, 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 fibre; 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 omelettes, 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 substitute and crackers. Seaweeds are tasty and very versatile and can be used in all sorts of dishes. This sumptuously illustrated book will inspire you to use them in starters, main courses, plus tasty desserts, smoothies and energy boosters, even a seaweed-infused gin and tonic. It's easier than you think and everything you can find is in this inspiring book. So if you have never tasted sea vegetables, it is high time to try. Full colour throughout
Author Biography:
Claudia Seifert lives in Hamburg and is a well known food stylist and cookbook writer. She is inspired by the many flavor variations found in seaweed and kelp, and she is also interested in the health benefits and the cleansing effect which the ocean's vegetables afford. You can read more about Claudia on claudiaseifert.de. Zoe Christiansen has a background in the arts. For the past five years she has worked with sustainability and innovation through projects such as The Future of Food and The Northern Company, which produces innovative and sustainable products using Nordic seaweed. In 2014 she received the Local EAT Award for her work with food and sustainability. Hanne Martinsen has worked for ten years as Art Director in the advertising industry, and for the past seven years with the communication agency Dinamo. Hanne has received several honors for creativity and design, both nationally and internationally. She has been an important contributor to this publication. Hanne has conceptualized, illustrated and designed the book. Lisa Westgaard has a Bachelor of Fine Arts from the Pratt Institute, New York. After some time in New York and San Francisco, she established herself as a food and still life photographer in Oslo. Lisa works from her attic studio in Bislett. She has won several prizes for her work and is considered one of Norway's leading food photographers. See Lisa's portfolio on tinagent.no.
