Table of Contents

Introduction, How to Use this Book, Notes for the Cook, Seasonal Picking Chart; Bladder Wrack/Popweed: Chicken Broth, Pickled Bladder Wrack; Carrageen/Irish Moss: Creamy Mushroom Pate, Lobster Bisque with Carrageen; Channel Wrack: Couscous with Orange and Channel Wrack, Seaweed Wrack Mayonnaise; Dabberlocks: Alaria Kimchee and Red and White Sauerkraut, Crab and Dabberlocks Salad; Dulse: Sweet Potato Quiche with Dulse, Dulse Dukkah Dhal with Stuffed Chapatis; Egg Wrack: Egg Wrack Sweet and Savoury Snacks; Green Sponge Fingers/Velvet Horn: Green Velvet Salad; Gutweed/Sea Greens: Sea Vegetable Risotto, Herby Oatcakes with Broad Bean and Sea Greens Dip; Kelp/Oarweed/Tangle and Forest Kelp: Hummus with Kelp; Laver/Nori: Swirled Laver Bread Loaf, Nori Rice Balls and Rolls; Mermaid's Tresses/Bootlace Weed: Fiery Mermaid Noodles; Pepper Dulse: Potato and Fish Soup with Pepper Dulse, Baked Oysters with Burnt Butter Pepper Dulse Sauce; Sea Lettuce: Sea Lettuce Pizza, Honey-roasted Seaweed; Sugar Kelp/Poorman's Weather Glass: Spicy Apple Turnovers with Sugar Kelp and Carrageen Ice Cream; Thongweed/Sea Spaghetti: Pan-fried Fish with Sea Spaghetti; Seaweed Tempura with a Wild Dipping Sauce; Wireweed: Smoky Stir-fry, Carrot and Sargassum Salad; References and Further Reading; Cornish Suppliers, Foraging Courses and Walks; Acknowledgements, Photo Credits

About the Author

With a background in environmental education and community nutrition, Rachel Lambert learnt about foraging in Europe and Asia. She has been teaching wild food and seaweed foraging in Cornwall and the Isles of Scilly since 2007. Seaweeds have always been a particular interest, and she has taken part in seaweed surveys across the region. She runs Wild Food Foraging, and her courses are highly regarded.

Reviews

'full of amazing recipes for easy-to-find seaweeds. ... The excellent book follows in the tracks of last year's Wild Food Foraging in Cornwall and the Isles of Scilly. Both are full of colour photographs, tips and good commonsense advice as well as recipes.' (Western Morning News, 18.06.16); 'packed with information. It is very good value... it contains all one needs to know. I can't recommend it highly enough.' (The Cornishman, 30.06.16); 'informative, exciting and packed with recipes to drool over and photos to match. ... challenges anyone who claims they don't like seaweeds' (MyCornwall, August 2016); 'getting something for nothing - much as our forefathers might have done ... with coasts among the richest for seaweed in the whole of Britain ... all beautifully illustrated as you already know to expect from this publisher.' (Old Cornwall, Vol. XV, no. 3, Autumn 2016); 'This book is an intimate voyage to the beaches and the sea. It is well written, and useful. It is a model for books that could be done similarly in other regions and coasts in many countries.' (Edouard Cointreau, President of the Jury, Gourmand World Cookbook Awards, December 2016) 'a new award-winning book by master forager Rachel Lambert brings a taste of the delights of our native seaweeds' (Cornwall Life, February 2017) 'Rachel Lambert, the Cornish forager, specialises in helping people find treats on the seashore that are truly delicious ... her new book of coastal foraging recipes has just won a major national food-writing prize ... It is quite an accolade, the Oscars of food writing, which has over the years been won by Westcountry celebrity chefs Hugh Fearnley-Whittingstall and Rick Stein.' (West, 04.02.17)