New Book Collective

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...