Book "Seaweed & Co"

In this book (in Dutch), Seaweed Chef Donald Deschagt of the restaurant Le Homard en la Moule, in Bredene, Belgium, shares original, feasible recipes with seaweed or sea vegetables as the main ingredient or seasoning. Also get started with delicious versatile vegetables such as salicornia, sea lavender, wakame and kombu: spelt (pulled wheat) croque with s...

Sea urchins (sea apples, sea urchins; class Echinoidea) are spiny, invertebrate animals that belong to the phylum echinoderms (Echinodermata).There are app. 900 different kinds. Sea urchins are usually more or less spherical, heart-shaped or disc-shaped and have an inferior mouth. They have a hard shell that is usually covered with spines. The shell consis...

A nice addition to the seaweed cookbooks is the new book by Malta-born and former chef of Yotam Ottolenghi's 'NOPI', Nicole Pisani. Seaweed has traditionally been an important culinary ingredient in Asia and has recently been rediscovered: cooking with seaweed is a trend worldwide, from California to Cornwall and from Scandinavia to Scotland. Seaweed i...

In Proef de Zee (Taste the Sea), Anne Fleur Sanders lists the properties of the different seaweeds and gives surprising recipes of vegetarian dishes such as sea spaghetti with burrata, roasted tomatoes and basil, of dishes in which seaweed is combined with fish, shellfish or aramis salad with trout and ginger dressing and sweet dishes such as chlorella meri...

(only available in Dutch)

Seaweed is a very diverse group of organisms. They are central to the base of marine ecology and are a dominant aspect of the Dutch coast. This field guide contains more than 130 different species of seaweed, differentiating between green, red and brown weeds. The seaweeds shown in this field guide are all easily recognisable by magnifier or...