Top critical review
9 people found this helpful
Ok as far as it goes...
on 26 July 2012
To be fair, I do like the style of this author. He sounds natural, and clearly has a good knowledge of his subject, but (and it is quite a big 'but') for a book about the edible seashore, I felt the section on seaweeds was both sadly lacking in information and unduly negative. I could find nothing at all about the wracks, of which there are many, and some are delicious. I also felt his comment about kombu (kelp)as a flavour enhancer and his failed "controlled experiment" on enhancing the flavour of leek and potato soup by including the kombu in the ingredients was just silly. Used in an appropriate soup kombu definitely adds a great deal to the flavour. I regularly include it in robust vegetable soups such as minestrone or winter vegetable. I don't eat meat, but have no doubt it would also work well in meat-based soups. However,leek and potato has a very specific flavour which I can well imagine would clash with the flavour of kombu. Choose your soup sensibly, and I have no doubt you will find it even more delicious with the addition of a piece of kombu.
However, there is a lot of more useful information in the book and some of the recipes sound very tasty.