Seaweeds: Edible, Available, and Sustainable

Excellent introduction to this algae kingdom. Historical background, identification of various types, sample recipes, discussion of other uses, bibliography, glossary. The author really demonstrates his fascination (and possible obsession!) with seaweeds. Ample photos and illustrations as well.

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 SaucesSeaweeds 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 GastronomyThere 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.

ALL species of sea vegetables are HIGHLY alkaline - which is nice to know in the acidiy-akalinity war."Since seaweeds contain these [minerals and trace] elements in TEN TO TWENTY TIMES the QUANTITY as in LAND PLANTS, and in a HIGHLY [ASSIMILATIVE] form, they are an excellent source of food AND MEDICINE."- Dianne Onstad, WHOLE FOODS COMPANION (p. 217)..I am a huge fan and proselytizer of sea vegetables, principally because of their stellar nutritional properties.Sea vegetables have TEN TO TWENTY TIMES the quantity of minerals and trace elements as land plants. What do you think of that?Why this rich nutritional bounty in sea vegetables?. Because, before they are harvested, sea vegetables spend their entire lives marinating in the mineral and trace-element rich water of the ocean. Don't have that in land soil.The easiest and most effective to see the composition of the nutritional elements in the various species of sea vegetables, is in a chart. Unfortunately, this extremely important feature is the one rare instance in which this book disappoints.The best example of such a nutritional chart is on pages154-155 of Shep Erhart and Leslie Cerier's book entitled SEA VEGETABLE CELEBRATION.The foregoing is all prologue, to illustrate and emphasize TO AN AMERICAN audience, the incredible nutritional and health potential of sea vegetables.The fact that at the time I am writing this review, of a book published in 2013, only nine Amazon customers have posted a review of this incredibly remarkable and delightful book. This indicates that the American population at large doesn't have a clue about this health-giving godsend lying right off our oceans' coasts.In my title to this review, I place "HIGH Alkalinity" as the initial statement, to hopefully get people's attention, However, the unique content of this incredibly multifaceted book pertains to what my title calls the "heritage" and "lore' of sea vegetables - "seaweed" to an American.One reason the unique and engaging views of a book like this is that the book has the capacity to illustrate to Americans that seaweed isn't just seaweed in the rest of the world, but has a long, ancient, and richly varied culture and history in the rest of the world, outside of the iron curtain of American obliviousness.NOTE: I am posting this now, so I don't lose it, but I will shortly return to complete this review..

While this book has some compelling writing and lots of interesting ideas for ways to use seaweed, the beginning and end read more like a textbook than a cookbook. The middle is solid cookbook material, albeit some of the recipes are not very attainable, even if you have access to a wide array of seaweeds. For instance, one recipe calls for preparing ice cream in a Pacojet. Another calls for use of both a Roner machine and a Gastrovac. I'm not sure what these varied machines are, but pretty sure they are not owned by most home cooks. Nevertheless, I enjoyed reading the central chapters and learning new ways to integrate seaweed into a range of dishes.

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.

Great book. Arrived quickly. I would say it may be overdone with information. I was expecting something more basic to simply identify edible seaweed and help on processing and recipes. But well worth the money.

I wasn't expecting anything particularly remarkable from this order and... how wrong was I. The author has clearly put an enormous amount of work and research into this very comprehensive book. It is a goldmine of original information, most of it either fascinating or useful on all accounts: historic, gastronomic, scientific, so everyone should find something good from at least part of it. I haven't tried the recipes yet, which comprise both simple and fancy ones, but they are appealing, although it would have been nice to have an illustration for all of them. Talking illustrations, the vast majority is of very high quality. Be aware that the book does not cover seaweed identification though. A must have along with an ID book then.

I bought this book based on reviews. As a marine biologist myself I did not have high hopes for some reason. Then my copy did not arrive from Amazon and a second one was sent out. Despite Prime it took 10 days to get my hands on the book but since then it has rarely been out of my sight. Brilliantly written, easily understood and super illustrations. I have really enjoyed reading this book and learnt so much. Particularly good is the importance to humans, links that occur throughout the book. The authors follows a refreshing review of seaweeds in a luxurious hardback book.

A bit of history and dinner recipes

Learn about seaweed !