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New Seaweed Cookbook A Complete Guide to Discovering the Deep Flavors of the Sea

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ISBN-10: 1556436521

ISBN-13: 9781556436529

Edition: 2007

Authors: Crystal June Maderia, Josephine K. Spilka

List price: $17.95
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Description:

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…    
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Book details

List price: $17.95
Copyright year: 2007
Publisher: North Atlantic Books
Publication date: 7/3/2007
Binding: Paperback
Pages: 168
Size: 6.00" wide x 9.00" long x 0.50" tall
Weight: 0.638
Language: English

Foreword
Dedication and Acknowledgments
Introduction
Where I Come From
About This Book
About the Recipes
Sea Vegetables
Sea Vegetable Harvesters
About the Sea Vegetables
Seasonings and Dressings
Spices and Powders
Nori Nettle Gomasio
Seven Spices Blend
Tangy Korean Nori
Zesty Peck
Spice of Amazigh
Moroccan Spice Rub
Pumpkin Seed Crust
Seasoned Rice Flour
Pink Table Salts
Kombu Shiitake Shake
Dressings and Condiments
Nori Marinade with Lime
Dark Gingered Marinade
Sea Palm Salad Dressing
Vanilla Kombu Aioli
Lime Cumin Variation
Green Peppercorn Cream Option
Pink Kombu Mustard Sauce
Seaweed and Sauerkraut
Korean Kimchee with Sea Veggies
Pickled Bullwhip
Gorgeous Fennel Palm Dressing
Smoky Cajun Oil
Cranberry Sauce
Small Dishes, Appetizers, and Salads
Sea Palm Straight Up
Sauteed Wakame with Green Beans
Basic Arame Slaw
Hijiki Caviar on Rice Crisps with Lemon Tahini
Baked Stuffed Shiitake
Mock Calamari with Seawhip Tartar
Oyster Mushroom and Artichoke Custard with Steamed Antipasto Veggies and Mochi Crudites
Beef Mango Spring Rolls
Sweet Potato Pom Poms
African Meat Samosas with Pomegranate Dipping Sauce and Nori Lime Dressing
Marinated Baby Beans and Lentil Salad
The Vegan Caesar
Seawhip and Lotus Root Salad with Maple Sesame Dressing
The Vegan "Tuna" Salad
Soups
Chilled Heirloom Pea Soup with Seasoned Mochi Coins
Cool Asparagus Chowder with Black Sesame Sticks
Asian Meatballs in a Gingered Broth
Basic Miso with Lotus, Ginger, and Burdock Roots
Shrimp Dumpling Drop Soup
Wilted Amaranth in Garlic-Spiked Dashi
Chrysanthemum Blossom Soup
Oaxaca Beans with Flatbread
Roasted Salmon Dumplings in Miso with Sizzling Rice
Coconut Fish Curry with Pumpkin and Plum Sauce
A Summer Chicken Soup with Sea Palm, Rosemary, and Lemon
Fresh Scallop Noodles in a Lemongrass Broth
Mains
Chicken and Arame with Deep Chocolate Hazelnut Picada
Venison Medallions with Elderberry Hijiki Crust
Succulent Tofu with Seven Spices and Seaweed
Pan-Seared Salmon with Sea Palm
Chicken Cacciatore
Baked Chicken with Sea Palm and Truffled Cauliflower
Roast Lamb with Mint, Arame, and Kumquat Jam
Arame Almond-Crusted Quail with Apricot Sauce and Autumn Greens
Jasmine-Cured Pork in a Blended Seaweed Crust
Vegan To-Furkey with Brown Rice and Amaranth Stuffing and Miso Gravy
Broiled White Fish Steaks with Seaweed and Anchovy Paste
Fried Chicken in a Macadamia Crust with Honey-Lime Dipping Sauce
Pumpkin Seed-Crusted Tofu with Steamed Garden Veggies and Plump Rice
Vegan Patty Party with Micro Greens, Tri-Colored Beets, and Aioli
Desserts
Whipped Cream
Vegan Gluten-Free Cream Puffs with Berries
Vegan Marshmallows
Butternut Cream
Baked Figs with Honey and Lemon Thyme Sorbet
Grilled Pineapple with Mint, Lime, and Coconut Ice Cream
Pecan Pie
Lavender Lemon Pots of Cream
Almond Nougat Panna
Toffee Brittle
Cheese and Figs
The Mostly Raw Tropical Kanten
Sweet Root and Mushroom Flan with Ginger Syrup
The Cake
Thick and Creamy Icing
Ice Creams and Sorbets
Basic Ice Cream
Blood Orange and Vanilla Cream
Maple Toffee with Black Cumin
Mocha Marshmallow Swirl
Coconut Ice Cream
Sorbet Base
Key Lime Sorbet Slice with Pink Peppercorn Crust
Honey and Lemon Thyme Sorbet
Lemon Raspberry Chamomile Sorbet-sicles
Salt and Heating Oil Essentials
Salt
Heating Oils
Special Preparations
Nuts, Seeds, Grains, and Beans
Light Broths
Dark Broths
Sources
Local Food Networks
Additional Sources
Index
About the Author