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Nice quality book, pretty pictures, but not great detail in the recipes. It even seems to ask for prepared items (tinned laverbread is required...) in order to cook with rather than starting with individual ingredients and that seems a bit silly when wanting to cook with seaweed. I expected to find recipes to cook seaweed that has been freshly harvested from the sea. Shame, not what I wanted at all...
Verified purchase: Yes | Condition: New
This is an excellent book with superb recipes on how to use seaweed (i.e. laverbread). My absolute favourite is the Smoked Haddock with a Welsh Rarebit crust. A truly Welsh recipe - I also add a layer of cooked leeks: you can't get more Welsh than this! We live by the sea in Wales - so we get fresh laverbread from our local fishmonger. For those living inland: the tinned laverbread is just as good.
Verified purchase: No
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