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Extreme Greens: Understanding Seaweeds Paperback – Illustrated, 1 Sep 2013
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Extreme Greens is a really special book, a well-presented, fascinating, highly informative, and extremely digestible guide to the intriguing and under-documented world of seaweed that will hold your attention from page one. Sally McKenna introduces us to the magical tidal harvest of sea vegetables, with all its culinary and cosmetic possibilities. Pour yourself a seaweed bath, and soak in it while you absorb this gem of a book. Joanna Blythman --Joanna Blythman, Author and Journalist
I m thrilled that Sally McKenna has written Extreme Greens: it is a book that will help to give a much broader understanding of the myriad ways in which we can use seaweeds in our kitchen. This is a book that needed to be written, a book about the great wealth of our coastline, and one written from the point of view of a cook. Darina Allen --Darina Allen, Ballymaloe Cookery School
Imagine being offered plentiful free food. Imagine if this free food was packed with health promoting minerals, nutrients and anti oxidants which could help you to live longer and fight disease, help you to lose weight, and give shiny healthy skin and hair. Imagine a natural, sustainable free food which is also proven to confer health benefits on your pets, livestock and chickens. A free food that will make the vegetables in your garden germinate faster and be more resistant and give better yields. Sally McKenna offers you this free and plentiful food through this book. My name is Susan Steele, I was inspired by the oceans at the age of three and I have dedicated my life to the seas ever since, working as a marine biologist, a seafood innovator and currently heading the Sea Fisheries Protection Authority. You have a number of choices on how to use this superb work by Sally McKenna. You can choose to use it as a coffee table book and admire the skilled photography and the recipes but not put it to use. You can choose to try some of the recipes using dried seaweeds. Or you can choose to use the book to open the doors to a wondrous new world and to amazing adventures which have inspired Sally McKenna in writing the book. I believe that there is nowhere as relaxing as by a shore on low tide surrounded by the greens, browns and reds of seaweed. I believe that there is nothing as delicious as many of the recipes using seaweed and I believe that there is nothing as healthy as eating seaweed. Enjoy this book, embrace the new ideas and explore a part of natural Ireland that you may not have appreciated fully. Dr Susan Steele, PhD, MBA, MEd Executive Board Member Sea Fisheries Protection Authority --Dr Susan Steele, Sea Fisheries Protection Authority
About the Author
Sally McKenna is a photographer, cookery editor, film-maker and the publisher of the award-winning McKennas Guides, working from her office in West Cork in South West Ireland. She began her writing career with a weekly Irish Independent column and was the editor and publisher of Pizza Defined by Bernadette O Shea, and Martin s Fishy Fishy Cookbook by Martin Shanahan. The McKennas Guides have won Glenfiddich Awards and an André Simon Special Award, as well as a Slow Food Media Award. Martin s Fishy Fishy Cookbook was shortlisted for the World Cookbook Awards. Sally blogs about wild food and foraging and contributes to various newspapers and magazines. www.guides.ie
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It is a stunning book. The food and marine algae (species ID) photography is breathtaking and the recipes are oceans beyond sushi. Sally McKenna is a forager, and a lady who creates recipes, which tempt my taste buds. McKenna even adds sugar kelp and ginger to rhubarb for cordial but her inclusion of seaweed in the recipes is very subtle, as any seasoned, seaweed cook will already understand. Seaweed hasn't been added to justify adapting a recipe to a 'seaweed book'; nor does she use seaweeds,which don't work well in the kitchen.This book cudgels a challenge for the inquisitive but novice, marine algae cook and there is plenty for the more advanced phycologist too.
Extreme Greens Understanding Seaweeds begins with some seaweed chat relating to identification, relevance of the moon and tides, harvesting, drying and storing. It's a comprehensive introduction.
The recipe section of the book is extensive and there is beautiful photography for those cooks, who need to know exactly what the finished dish 'should' look like. There are also sections on cosmetics, foraging and even making sea salt from scratch, which rather unsurprisingly, McKenna and I do in much the same way.
I've already asked if I can 'borrow' her seaweed oven recipe for my book. Sally Mckenna is a real kindred spirit and I have not only enjoyed reading but learnt from, her book. I purchased my book direct from John and Sally Mckennas' Guides ' website, where you will also find out about all the best places to eat, shop and stay in Ireland.
I recommend buying this book, especially if you live near the coast. Darina Allen said of it, "A book that needed to be written." Indeed it did, but I am praying hard that one day, there is a small corner for another, albeit rather similar book on your bookshelf too .