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Sea Vegetable Celebration: Recipes Using Ocean Vegetables Paperback – September 1, 2001

4.4 out of 5 stars 10 customer reviews

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Editorial Reviews

Review

Gourmet and natural food enthusiasts will delight in over 100 delicious recipes using nori, kelp, dulce, and other sea vegetables in baked goods, soups, salads, main dishes, and more. You'll also learn about the varieties of sea weed, their healthful benefits, and tips on using sea vegetables for pets, plants, and as beauty aids. Includes color photos.

About the Author

Erhart runs Maine Coast Sea Vegetables.
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Product Details

  • Paperback: 163 pages
  • Publisher: Book Publishing Company (TN); 3rd Printing edition (September 1, 2001)
  • Language: English
  • ISBN-10: 1570671230
  • ISBN-13: 978-1570671234
  • Product Dimensions: 6.3 x 0.4 x 9.1 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #504,669 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
This is a nice introductory book about sea vegetables, which includes recipes. I was not interested in this book's recipe aspect. To be honest, I have not looked at this book's recipes. I was primarily interested in this book's (1) introductory essay, (2) "resources" list, (3) nutritional chart, and (4) bibliography.

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.

* * * * *

ADDENDUM (May 23, 2012):

My three star rating for this book may have misled - or discouraged - some AMAZON.
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Format: Paperback
This book contains very useful information about a variety of sea vegetables, mostly from the North Atlantic (if I recall, this book has strong ties to Maine Sea Coast Veggies). Very basic recipes demonstrating the versatility of sea veggies - from breakfast to dessert. The only books that I enjoy more (demonstrating the usefulness of sea veggies) would be Cathe Olsen's "A Vegetarian Mother's Cookbook...." and "The Garden of Eating".
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Format: Paperback
I've had this book for about six months. It's primarily a cookbook for people who already have some cooking experience but are new to sea vegetables. The first section (28 pages) is an introduction to the various species of edible ocean plants; their names, the nutritional value of each, where they grow, their uses in traditional cuisines, and a few non-food uses such as for garden fertilizer and skin care products. Most of the book (112 pages) is taken up with recipes and guidelines for adding seaweed to the recipes you already know (such as adding kelp when you make beans from scratch to reduce the flatulence factor). Recipes are simple and mostly clear although it has the very common cookbook failing that, with soups, stews and broths, the authors seldom specify whether to cook with or without the lid on. All the recipes I've made taste pretty good.

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.
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Format: Paperback Verified Purchase
For someone who is new to this way of eating this book is well written and easy to cook with.
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Format: Paperback Verified Purchase
Good information that I can apply to my diet and get rewards for my health and well being, thank you for doing the research.
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