Sea Vegetable Gourmet Cookbook and Wildcrafter's Guide (Paperback)

~ (Author), John Lewallen (Author), Mendocino Sea Vegetable Company (Corporate Author) "Nutritional and healing properties of various sea vegetables..." (more)
Key Phrases: cup roasted nori, mei bil, sea palm fronds, Northern California, Mendocino Coast, Pacific Northwest (more...)

Editorial Reviews

Review

Many people have told us that our Sea Vegetable Gourmet Cookbook and Wildcrafter's Guide introduced them to the taste, texture and color delights of cooking with sea vegetables. Some have harvested and dried wild seaweeds of the Pacific and Atlantic Coasts using the detailed instructions in the book. Many enjoy the humor and family-life insights of our essays, and appreciate the nutritional and healing information. I am so happy to have written and published this book with my wife, Eleanor!--John Lewallen -- Publisher Comments

Product Description

Seaweed (Sea Vegetable) cooking recipes, harvesting, and nutritional information, with essays on the history, poetry and folklore of eating seaweed, and on the lifestyle of a sea vegetable wildcrafting family.

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Product Details

• Paperback: 128 pages
• Publisher: Mendocino Sea Vegetable Co; 1st edition (March 1996)
• Language: English
• ISBN-10: 0964764377
• ISBN-13: 978-0964764378
• Product Dimensions: 10.8 x 8.3 x 0.4 inches
• Shipping Weight: 12.8 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #767,101 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars Seaweed for balance and prosperity, June 13, 2000

By A Customer

This book gave me all of the information I needed to cook and enjoy seaweed. Before I purchased this book, I had no idea all of the varied ways to prepare and serve this nutritous vegetable. The best recipie was the "Sushi Salad". I loved it! It tastes just like sushi without needing all of the time to prepare those "new wave" looking finger foods. It was so easy I started packing my yoga instructor husbands lunch. He loves it and encourages me to also make "marinated seapalm fronds" for special occassions.

1 of 1 people found the following review helpful:

3.0 out of 5 stars UNEXPLORED CUISINE BOUNTY OF THE SEA, June 9, 2006

By	M. Vardaro (USA) - See all my reviews (REAL NAME)

Great concept! A cookbook new to most people but its delicacy have been enjoyed for thousands of years .Having been brought up to eat a lot of marine life myself, including cooked and raw sea vegetables. This is a great book to celebrate the bounty of the sea floor. Recipes are mostly Japanese cuisine, has no image pictures, can be hard to identify the name of plants (that is if you try to identify them while you are in the ocean) . With this book , you are not expected to fish out and gather your ingredients from the sea. That explains the sea food ingredients here are bi products and have been processed for easy handling. You can of course eat a variety of sea vegetables straight from the sea cooked or raw, but you have to know which ones.. The book is a great concept, but leaves out a lot to be desired. There is plenty to know about sea vegetable cooking! Nevertheless, great book to have, read, and keep in your library. Enjoy!