Seaweed in cook books?
Maybe something like this?
The one thing to ask is are you looking to flavor your food or use it as a main ingredient? How accessible are the varieties of seaweed to you? I'd recommend starting there then narrowing recipes/cookbooks to fit your needs.
That looks like a great link. Thanks Mona. As far as how I'm going to use it I'm not sure. Right now I'm just doing some research and I was hoping hoping to find some ideas to steal from high rated chefs :).
As far as variety, I saw this place mentioned on a t.v. show http://www.alcasoft.com/seaweed/, it looks like they sell several types.
Again I'm just starting to look into it, but seems like it might be a fun, and very healthy ingredient to make use of.
Thanks also to wattacetti, this gives me an excuse to buy heston's book :)
Ah, that makes sense. Not sure where you live, but if there are Japanese restaurants near you (owned and operated by Japanese people), I'd recommend trying out some of these dishes:
- sunomono (it's a vinegar based appetizer, tangy and really healthy)
- miso soup (there's seaweed in there!)
...are most easy to find. Seaweed has a unique texture that may take some getting used to. I use seaweed in various forms all the time when cooking Japanese food. I'll be happy to share recipes with you!