Coastal Chef: The Culinary Art of Seaweed and Algae in the 21st Century

Taking seaweed and algae beyond the ubiquitous sushi roll, this book is a must have for all who want to eat clean, sustainable food that tastes sensational and has maximum health benefits.

The Culinary Art of Seaweed and Algae in the 21st Century. Nori, gim, zicai, laver … no matter where you’re from, you’ll almost certainly have a word that describes algae and seaweed as a food. Sometimes we eat it without knowing it. Algae and seaweed have probably been eaten by humans as long as our species has existed. The earliest historical record of seaweed consumption goes back to 3000 BC in China, and there is good evidence the Irish and Scots have eaten seaweed for at least 4,000 years. Australians, however, are just beginning to wake up to just how beneficial and tasty seaweed and algae can be. In a world obsessed with nutrient-poor junk or fast foods and the rising incidence of lifestyle diseases such as obesity and Type 2 diabetes, it has never been more important for Australians to make responsible and ethical food choices.