dulse

Bloomsbury presents Edible Seashore by John Wright, read by Hugh Fearnley-Whittingstall and Richard Trinder.For the forager, the seashore holds surprising culinary potential. In this authoritative, witty book John Wright takes us on a trip to the seaside. But before introducing us to the various species to be harvested, he touches on such practicalities as conservation and the ethics of foraging; safety from tides, rocks and food poisoning; the law and access to the shore, our right to fish, landing sizes and seasons; and equipment such as nets, pots and hooks.Next comes the nitty-gritty: all the main British seashore species that one might be tempted to eat. The conservation status, taste and texture, availability, seasonality, habitat, collecting technique and biology of each species is covered; there are also quite a few gratuitous but fascinating diversions. The species covered include:crustacea (brown shrimp, common crab, lobster, prawn, shore crab, spider crab, squat lobster, velvet swimming crab); molluscs (clams, cockle, dog whelk, limpet, mussel, oyster, razor clam, winkle); mushrooms; plants (alexanders, babbington's orache, fennel, frosted orache, marsh samphire, perennial wall rocket, rock samphire, sea beet, sea buckthorn, sea holly, sea kale, sea purslane, sea rocket, spear-leaved orache, wild cabbage, wild thyme); and seaweed (carragheen, dulse, gut weed, laver, pepper dulse, sea lettuce, sugar kelp, kelp).Finally, there are thirty brilliant recipes. Introduced by Hugh Fearnley-Whittingstall, Edible Seashore is destined to join the other handbooks in the series as an indispensable household reference.

Café Canna embodies a remote Scottish island community whose seafood and garden-rich menu define regional culinary ingenuity. Perched on a beautiful Scottish island measuring just two miles across, Café Canna is one of the remotest restaurants in Britain. Justly famous for its seafood, landed from clear, sparkling Hebridean waters, foraged seaweed is also a mainstay of the restaurant's imaginative menu. Meat comes from the fields nearby, vegetables from the garden plot, fruit from the orchard, fresh bread is baked daily and beer brewed on the premises. This book is a magnificent celebration of Café Canna and the close-knit island community which is its lifeblood. The recipes showcase the enormous range of dishes produced locally - all of which can be replicated by cooking enthusiasts at home. The range of starters, main courses, puddings, accompaniments and baking is rich and varied, from Dulse seaweed croquettes, Kelp miso ramen, Langoustine prawn toast, and Beef, Skye black ale and blue murder pie to Wild gorse crème brulee, Nettle and spinach spanakopita, and Singapore chilli Canna crab.

Berta Isla i Tomas Nevinson poznakomilis esche v shkole i reshili nikogda ne rasstavatsya. Uchebu Tomas prodolzhil v Oksforde, no byl tverdo uveren, chto, poluchiv diplom, vernetsya v Madrid. I deystvitelno vernulsya, no eto byl uzhe ne prezhniy Tomas. On zanyal horoshuyu dolzhnost v britanskom posolstve i zhenilsya na Berte. Odnako ee trevozhat chastye otluchki muzha i peremeny v ego haraktere. I vdrug ona sluchayno uznayot, chto Tomas, zaverbovannyy britanskimi spetssluzhbami, vedet dvoynuyu zhizn… Haver Marias (1951–2022) — odin iz samyh izvestnyh ispanskih pisateley, avtor 17 romanov, perevedennyh na 46 yazykov i izdannyh v 59 stranah, chlen Ispanskoy korolevskoy akademii, perevodchik i kolumnist gazety "Pais". Ego knigi udostoeny desyatkov samyh pochetnyh natsionalnyh i zarubezhnyh nagrad. Roman "Berta Isla" otmechen v Ispanii Premiey kritiki i nazvan luchshey knigoy goda po versii ryada gazet. Emu takzhe prisuzhdeny premii Dulse CHakon i Lettura 2018 (Italiya).

The book mermaids-in-training have been waiting for. From history and folklore to recipes and tips for ocean preservation, as well as profiles and original illustrations of mer-maidens from around the world, The Mermaids Handbook features everything you need to know to follow the mermaid way of life. Over 40 healthy and accessible recipes, developed by author Taylor Widrig of Mermaid Fare, a Nova Scotia-based company specializing in wild and cultivated sea vegetables, include scrumptious starters like Mermaid Kaiso Seaweed Salad, new classics like Dulse, Lettuce, and Tomato Sandwich and Creamy Wakame Casserole, as well as healthy snacks like Smoothie Bowls and Energy Bites, and even homemade beauty products, such as the Coconut Sea Hair Mask--for that salty sea-hair. Includes an introduction by Dr. Alan Critchley with everything you've ever wanted to know about seaweeds and original 2-colour illustrations by artist Briana Corr Scott (The Book of Selkie).