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Seaweeds: Edible, Available, and Sustainable Hardcover – 2 Jul 2013


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Seaweeds: Edible, Available, and Sustainable + Seaweeds of Britain and Ireland + Extreme Greens: Understanding Seaweeds
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Product details

  • Hardcover: 272 pages
  • Publisher: University of Chicago Press; Tra edition (2 July 2013)
  • Language: English
  • ISBN-10: 022604436X
  • ISBN-13: 978-0226044361
  • Product Dimensions: 17.8 x 2.5 x 25.4 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 147,955 in Books (See Top 100 in Books)

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Review

"Ole G. Mouritsen's Seaweeds is a wonderfully wide-ranging, beautifully illustrated introduction to these strange, underappreciated, delicious forms of life." -Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen "Seaweeds is by far the most comprehensive, informative, and creative offering on macroalgae I have ever seen. And to this wealth of information, Ole G. Mouritsen has added many personal anecdotes, unusual recipes, and beautiful pictures. Anyone with simple curiosity or extensive knowledge about marine algae will enjoy this extraordinary book." -Shep Erhart, author of Sea Vegetable Celebration"

About the Author

Ole G. Mouritsen is professor of biophysics at the University of Southern Denmark. His previous books include Life-As a Matter of Fat and Sushi: Food for the Eye, the Body and the Soul. Mariela Johansen holds an MA in history and language. She lives in Vancouver.

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By tomtom on 21 May 2014
Format: Hardcover Verified Purchase
I wasn't expecting anything particularly remarkable from this order and... how wrong was I. The author has clearly put an enormous amount of work and research into this very comprehensive book. It is a goldmine of original information, most of it either fascinating or useful on all accounts: historic, gastronomic, scientific, so everyone should find something good from at least part of it. I haven't tried the recipes yet, which comprise both simple and fancy ones, but they are appealing, although it would have been nice to have an illustration for all of them. Talking illustrations, the vast majority is of very high quality. Be aware that the book does not cover seaweed identification though. A must have along with an ID book then.
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1 of 1 people found the following review helpful By T. Ward on 3 Oct 2013
Format: Hardcover Verified Purchase
YES.... Chefs and cooks. Divers, snorkeler, rock pool explorers. If your interested in any way, in combination with "Seaweeds of Britain and Ireland" is the best reference on seaweed.
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1 of 1 people found the following review helpful By Kim Carter on 24 July 2013
Format: Hardcover
i preordered this book and am surprised no one has written a review so here it goes... it is exceptional and a cultural history of seaweeds and their use throughout the world through time... i am reading it from the beginning and with my busy life, i rarely read an entire book, but this book is an exception...this isnt going to tell you how to go out and collect directly, but will give you an insight into possibilities and things to look for in your area if you are able to collect locally...
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 7 reviews
5 of 5 people found the following review helpful
A must for those who eat seaweed 12 Sep 2013
By FJM - Published on Amazon.com
Format: Hardcover Verified Purchase
Ole G. Mouritsen is a scientist and Professor of Biophysics at the University of Southern Denmark. Be impressed but rest assured this book is not one that will be pushed to the back of a highbrow academic library shelf; it is a delightfully easy read and is beautifully illustrated with superb photographs. Mouritsen charts the history of seaweed and Brits will enjoy mention of the fact that Dr Kathleen Mary Drew Baker (1901-57) discovered a property of porphyra (more familiar to us as laver or nori), which enabled it to be cultivated. Indeed the Japanese hold Kathleen Drew Baker in high regard referring to her as the `Mother of the Sea.'
Understandably there is a heavy focus on the cultivation of seaweed in Japan but as lovers of nori and sushi this is to be expected. They might not however, have known without reading this book that harvesting carrageen (a red seaweed) in Zanzibar enables mothers there to support their families.
"Seaweeds are marine algae" heads many a page as Mouritsen seeks to direct the reader's understanding of the colloquial term `seaweed'.

There are chapters on Seaweed folklore, its technical uses (from gunpowder, soda and early glass making to biofuels) and its use in medicine, health care and cosmetics.

My favourite chapter was obviously going to be `Seaweeds in the kitchen' and the cooks amongst you will be pleased to learn that it is a long and comprehensive one:
* Seaweeds in the Home Kitchen
* Seaweeds As Seasonings
* Seaweeds In Soups
* Seaweeds In Salads And Sauces
Seaweeds in Omelettes and in Fish and Vegetable dishes
* Seaweeds and Sushi
* Seaweeds in Bread, Pasta and Savoury Tarts
* Seaweeds in Desserts and Cakes
* Seaweeds in Drinks
* Seaweeds in Snacks
* Seaweed in Gastronomy

There has to be something for everyone in this amazing collection. The recipes are clearly written and the ingredient lists not extensive. You could simply take your tried and tested Guacamole recipe and add 5 tbsps of dried sea lettuce or dulse or even try the same with Mayonnaise. Come to think of it I have such a recipe in the Forager's Kitchen. My book is not academic but in neither book do the recipes require a science degree. A professor who is an accomplished cook, is a rarity but one who has the foresight to write for an international readership while keeping measurements accessible, must be nigh on unique.

I love Mouritsen's book. In this kitchen it certainly won't be collecting dust, metaphorical or otherwise, but it might get enhanced by splashes from slimy wet seaweed and other ingredients. It's on my list of "don't lend to anyone unless they are your best friend" editions.
I highly recommend that you buy this book.
2 of 2 people found the following review helpful
a must for those interested in seaweed or wanting to be... 24 July 2013
By Kim Carter - Published on Amazon.com
Format: Hardcover
i preordered this book and am surprised no one has written a review so here it goes... it is exceptional and a cultural history of seaweeds and their use throughout the world through time... i am reading it from the beginning and with my busy life, i rarely read an entire book, but this book is an exception...this isnt going to tell you how to go out and collect directly, but will give you an insight into possibilities and things to look for in your area if you are able to collect locally...
1 of 1 people found the following review helpful
our future food supply 14 Mar 2014
By jack sherman - Published on Amazon.com
Format: Hardcover Verified Purchase
This is a spectacular book, full of quality photos and packed with info on all the many varieties of sea plants that grow in areas i travel. I bought a bunch of seaweed from theseaweedman.com way up in Maine. This has been a great addition to my diet! no more multi-pills for minerals etc.
I believe this book is very important because seaweed is a massive quality food source that has not been utilized hardly one bit! In the future-we humans will be eating a lot of it because it is highly nutritious and plentiful.
This book is an inspiration and an eye-opening read.
Fabulous Seaweed Book 15 Oct 2014
By driftless - Published on Amazon.com
Format: Hardcover Verified Purchase
A fabulous book even if you already have a library of seaweed titles. We've been eating seaweeds from around the world for 30 years and using them for a compost additive in our garden. If you use mostly sea salt without Iodine added, you'll want to make sure seaweeds are in your diet. Dried seaweed rehydrates in a couple of minutes and is delicious with anything except desert. A Korean brand of dried wakame is especially nice in that it has the entire fronds without the stem.
interesting, NOT boring 26 May 2014
By J. J. Rosenfeld - Published on Amazon.com
Format: Hardcover Verified Purchase
The photography is outstanding and the recipes are more than I have ever seen for seaweeds. One of my suppliers - Seaweed Iceland is mentioned - as well as seaweed harvest techniques from around the world/

If you were ever curious about seaweeds, from an artistic,naturist or culinary aspect - you should make a comment about 'How to Avoid Huge Ships' and read this book.
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