New Book Collective
1 Items
New Book Collective
€24,95
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 seaweed pesto, mussels with salicornia and wakame, smoothie with sea lettuce ... Very tasty, but also healthy and good for the environment!