Extreme Greens: Understanding Seaweed by Sally McKenna

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Reviews about this book

  • Bibliocook

    In this well-researched book there are plenty of tips on using seaweed in cooking, gardening, homemade cosmetics and for health – I especially love the carrageenan cough treatment.

    Full review
  • ISBN 10 1906927197
  • ISBN 13 9781906927196
  • Published Sep 01 2013
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries Ireland
  • Publisher Estragon Press
  • Imprint Estragon Press

Publishers Text

Sally McKenna’s new book, Extreme Greens, reveals the culinary, health and cosmetic wonders of seaweeds, one of our greatest natural resources. With more than 80 exciting recipes, from dilisk togarashi to mussel, coconut and kelp soup to steamed monkfish with furikake and wasabi mash, Extreme Greens is the first book to fully explore the multitude of ways in which seaweeds can form a vital part of our diet, thereby bringing the most health-giving plants in the natural world straight to our tables. Extreme Greens is much more then a cookery book, however, for Sally McKenna also explains how to recognise and forage for your own seaweeds around the coast, how to make gorgeous natural beauty products using seaweeds, and even how to get seaweeds to make the vegetables in your garden tastier and more healthful. Darina Allen, of the Ballymaloe Cookery School, has described Extreme Greens as “a book that needed to be written”, whilst Joanna Blythman, the leading investigative food writer in the U.K., has called it “a really special book”. In her foreword, Dr Susan Steele of the Sea Fisheries Protection Authority describes Extreme Greens as “this superb work.”

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