The Seaweed Cookbook Is Here!
A new bible for cooking with seaweed
Much anticipated, The Seaweed Cookbook by Mara's Co-Founder Xa Milne officially hit shelves on August 25th.
Published by Penguin/Michael Joseph, The Seaweed Cookbook offers both nutritional information and delicious recipes. It's the perfect guide for anyone tempted by this increasingly popular ingredient.
Launched in London and Edinburgh
The Seaweed Cookbook was formally launched at two well-attended events; firstly in London, then at a packed-out Botanic Cottage in the Royal Botanic Gardens in Edinburgh.
Xa has also been featured in several blogs discussing the book, including a piece in Bread and Oysters and with Scotland Food and Drink, as one of their food heroes.
Xa said,
"The Seaweed Cookbook is well and truly launched! Contributor Elisabeth Luard (my all time Food God) came to the London launch, along with Restaurant critic AA Gill (The Times) and Carolyn Hart (Bread and Oysters).
In Edinburgh I was put through my paces by Greg Kenicer, Head of Education (and Seaweed Expert!) at the Royal Botanic Gardens, with a question and answer session that proved good entertainment."
Flavour phenomenon
As Mara fans will know, seaweed is the original superfood, offering the broadest range of minerals of any food on the planet and myriad health benefits.
An excellent source of vitamin C, protein and iron, seaweed also tastes delicious and is a brilliant flavour enhancer. The Seaweed Cookbook takes this trendy flavour phenomenon and showcases it in an array of delicious dishes.
Meals for all tastes
From Spicy Pork Balls with Kombu. to Mussel, Pea and Seaweed Broth; from Lean, Green Seaweed Tonic to Dulse and Banana Ice Cream, Xa offers simple seaweed-inspired recipes for all occasions. Seaweed is back on the menu.
Xa was kind enough to share her recipes for tabbouleh, popcorn and ginger loaf on the Mara site. Check them out to whet your appetite, then pick up a copy of The Seaweed Cookbook - all copies on our site come with Mara tins to get you started.
There's no excuse, it's time to get cooking with seaweed!