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The New Seaweed Ckbk - Crystal June Maderia

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Recent trends suggest a wide range of consumer concerns in food choice and consumption. Increasingly, buyers prefer organic and locally produced ingredients; good taste; high nutritional and medicinal value; and low-allergen factors. The humble seaweed, nature's richest source of iodine and loaded with minerals, addresses all these concerns.

In this combination cookbook and food guide, Crystal June Madeira explains the properties of each variety of seaweed-kombu, nori, arame, wakame, and dulse-and provides simple instructions for its preparation in delicious recipes such as Lime Cumin Aioli, Sauteed Wakame and Green Beans, Summer Chicken Soup with Sea Palm, and Baked Figs with Honey Lemon Thyme Sorbet. Seaweed's healing properties in detoxifying the body, alleviating cramps, and lowering blood pressure, have been well documented. That factor, along with the absence of gluten and other allergy triggers, make these recipes ideal for anyone seeking improved health, as well as those who enjoy sea vegetables in Japanese cuisine and want to learn how they can eat them more often. Maderia includes current information on how to purchase local foods, and a directory of seaweed harvesters worldwide.

Forewordp. ix
Dedication and Acknowledgmentsp. xi
Introductionp. 1
Where I Come Fromp. 1
About This Bookp. 3
About the Recipesp. 4
Sea Vegetablesp. 7
Sea Vegetable Harvestersp. 9
About the Sea Vegetablesp. 11
Seasonings and Dressingsp. 19
Spices and Powdersp. 19
Nori Nettle Gomasiop. 19
Seven Spices Blendp. 19
Tangy Korean Norip. 20
Zesty Peckp. 20
Spice of Amazighp. 21
Moroccan Spice Rubp. 22
Pumpkin Seed Crustp. 23
Seasoned Rice Flourp. 23
Pink Table Saltsp. 23
Kombu Shiitake Shakep. 24
Dressings and Condimentsp. 24
Nori Marinade with Limep. 24
Dark Gingered Marinadep. 24
Sea Palm Salad Dressingp. 25
Vanilla Kombu Aiolip. 25
Lime Cumin Variationp. 26
Green Peppercorn Cream Optionp. 26
Pink Kombu Mustard Saucep. 27
Seaweed and Sauerkrautp. 27
Korean Kimchee with Sea Veggiesp. 28
Pickled Bullwhipp. 29
Gorgeous Fennel Palm Dressingp. 30
Smoky Cajun Oilp. 30
Cranberry Saucep. 31
Small Dishes, Appetizers, and Saladsp. 33
Sea Palm Straight Upp. 35
Sauteed Wakame with Green Beansp. 36
Basic Arame Slawp. 36
Hijiki Caviar on Rice Crisps with Lemon Tahinip. 37
Baked Stuffed Shiitakep. 38
Mock Calamari with Seawhip Tartarp. 39
Oyster Mushroom and Artichoke Custard with Steamed Antipasto Veggies and Mochi Cruditesp. 41
Beef Mango Spring Rollsp. 42
Sweet Potato Pom Pomsp. 43
African Meat Samosas with Pomegranate Dipping Sauce and Nori Lime Dressingp. 44
Marinated Baby Beans and Lentil Saladp. 45
The Vegan Caesarp. 47
Seawhip and Lotus Root Salad with Maple Sesame Dressingp. 48
The Vegan "Tuna" Saladp. 48
Soupsp. 51
Chilled Heirloom Pea Soup with Seasoned Mochi Coinsp. 53
Cool Asparagus Chowder with Black Sesame Sticksp. 54
Asian Meatballs in a Gingered Brothp. 56
Basic Miso with Lotus, Ginger, and Burdock Rootsp. 57
Shrimp Dumpling Drop Soupp. 58
Wilted Amaranth in Garlic-Spiked Daship. 59
Chrysanthemum Blossom Soupp. 60
Oaxaca Beans with Flatbreadp. 61
Roasted Salmon Dumplings in Miso with Sizzling Ricep. 62
Coconut Fish Curry with Pumpkin and Plum Saucep. 64
A Summer Chicken Soup with Sea Palm, Rosemary, and Lemonp. 66
Fresh Scallop Noodles in a Lemongrass Brothp. 67
Mainsp. 71
Chicken and Arame with Deep Chocolate Hazelnut Picadap. 73
Venison Medallions with Elderberry Hijiki Crustp. 74
Succulent Tofu with Seven Spices and Seaweedp. 75
Pan-Seared Salmon with Sea Palmp. 76
Chicken Cacciatorep. 77
Baked Chicken with Sea Palm and Truffled Cauliflowerp. 78
Roast Lamb with Mint, Arame, and Kumquat Jamp. 79
Arame Almond-Crusted Quail with Apricot Sauce and Autumn Greensp. 80
Jasmine-Cured Pork in a Blended Seaweed Crustp. 81
Vegan To-Furkey with Brown Rice and Amaranth Stuffing and Miso Gravyp. 82
Broiled White Fish Steaks with Seaweed and Anchovy Pastep. 85
Fried Chicken in a Macadamia Crust with Honey-Lime Dipping Saucep. 85
Pumpkin Seed-Crusted Tofu with Steamed Garden Veggies and Plump Ricep. 87
Vegan Patty Party with Micro Greens, Tri-Colored Beets, and Aiolip. 88
Dessertsp. 91
Whipped Creamp. 93
Vegan Gluten-Free Cream Puffs with Berriesp. 93
Vegan Marshmallowsp. 94
Butternut Creamp. 95
Baked Figs with Honey and Lemon Thyme Sorbetp. 96
Grilled Pineapple with Mint, Lime, and Coconut Ice Creamp. 96
Pecan Piep. 97
Lavender Lemon Pots of Creamp. 98
Almond Nougat Pannap. 99
Toffee Brittlep. 100
Cheese and Figsp. 100
The Mostly Raw Tropical Kantenp. 102
Sweet Root and Mushroom Flan with Ginger Syrupp. 102
The Cakep. 104
Thick and Creamy Icingp. 105
Ice Creams and Sorbetsp. 106
Basic Ice Creamp. 106
Blood Orange and Vanilla Creamp. 106
Maple Toffee with Black Cuminp. 107
Mocha Marshmallow Swirlp. 107
Coconut Ice Creamp. 108
Sorbet Basep. 109
Key Lime Sorbet Slice with Pink Peppercorn Crustp. 109
Honey and Lemon Thyme Sorbetp. 110
Lemon Raspberry Chamomile Sorbet-siclesp. 111
Salt and Heating Oil Essentialsp. 113
Saltp. 115
Heating Oilsp. 118
Special Preparationsp. 121
Nuts, Seeds, Grains, and Beansp. 123
Light Brothsp. 125
Dark Brothsp. 127
Sourcesp. 131
Local Food Networksp. 131
Additional Sourcesp. 137
Indexp. 143
About the Authorp. 156
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9781556436529
ISBN-10: 1556436521
Audience: General
Format: Paperback
Language: English
Number Of Pages: 144
Published: 3rd July 2007
Country of Publication: US
Dimensions (cm): 22.8 x 15.2  x 1.1
Weight (kg): 0.29
Edition Number: 1