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Sea Vegetable Celebration: Recipes Using Ocean Vegetables Paperback – September 1, 2001
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One of this book's authors is the co-founder of Maine Coast Sea Vegetables, one of the few sea vegetable companies in the U.S. This small company harvests all of its own sea vegetable inventory, which gives its authors extensive "hands on" knowledge and experience. Most sea vegetables marketed in metropolitan Washington, D.C., where I live, are packaged by Maine Coast Sea Vegetables.
When Japan was devastated by a massive tsunami several months ago, Japan suffered a severe scarcity of sea vegetables. One source Japan contacted, to obtain an emergency replacement supply of sea vegetables, was the Maine Coast Sea Vegetable company - which complied with Japan's request.
There is a "resources" section on page 156 of this book, which lists sea vegetable companies in the U.S. - and their websites, phone numbers, and addresses. If you are a neophyte with sea vegetables, you can call the companies listed in the "Resources" section, and people there will chat with you and answer your questions.
There is an extremely valuable, detailed nutritional profile of each sea vegetable species, on pages 154-155 of this book - this nutritional profile chart is worth the entire price of this book. The book also has an important bibliography.
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ADDENDUM (May 23, 2012):
My three star rating for this book may have misled - or discouraged - some AMAZON.Read more ›
Minor complaints: I wish the book had more recipes in which the sea vegetables were a major ingredient, fewer that were just ordinary (if mostly healthier than average) recipes with a little sea veg kind of snuck in. Also, the color pictures are mainly of those latter types of dishes, beautifully presented like in a magazine, instead of something useful such as photos of the live plants (so you could learn to recognize them in the wild) or preparation techniques. Paired pictures of, say, dried kelp before and after soaking, for instance, would save the cook from the shock of seeing it expand itself right out of the bowl and onto the counter.
Extra point: although one of the authors is a founder of the Maine Sea Vegetable Company, the book is refreshingly low on promotion for his company and in fact lists contact info for several of its competitors on the Resources page near the back.
Most Recent Customer Reviews
This book is very informative on the subject; it classifies the different seaweeds with their scientific name and common name(s) and has great practical recipes, also. I love it!Published 17 months ago by Dotti
Sea Veggies are the delight of high end living. This book is a interesting guide for both the novice and more experienced Asian cook.