Edible Seaweeds of the World

Name: Edible Seaweeds of the World
Price: 280.00 USD
Availability: InStock
ISBN: 9781498730471

✍️ Pereira, Leonel

Reader Score

4.4

(1 review)

$280.00

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Author

Pereira, Leonel

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🏛 CRC Press 📅 2016 📔 Hardcover ISBN: 9781498730471

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📝 Description: Edible Seaweeds of the World

Seaweed is used in many countries for very different purposes - directly as food, especially in sushi, as a source of phycocolloids, extraction of compounds with antiviral, antibacterial or antitumor activity and as biofertilizers. About four million tons of seaweed are harvested annually worldwide. Of the various species known, less than 20 account for 90% of the biomass exploited commercially. This book details 147 species of edible seaweed, including scientific name and respective common names, geographic location, nutritional composition, uses and is extensively illustrated.

💎 Expert review

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Eatbook Family editorial team

Cookbook desk

Leonel Pereira's work functions strictly as a botanical and nutritional reference manual detailing 147 species of edible seaweed, illustrated extensively to aid in identification and application. Casual home cooks seeking quick, weeknight-friendly recipes or step-by-step culinary instructions will find this technical catalog overly academic and poorly suited to their kitchen needs. Instead, it appeals directly to dedicated food scientists, advanced culinary historians, and reference-minded professionals who value raw data on nutritional composition and commercial biomass over narrative prose. Those desiring an approachable, recipe-driven introduction to cooking with marine vegetables should look elsewhere, but serious culinary researchers will appreciate its encyclopedic depth.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Leonel Pereira's work functions strictly as a botanical and nutritional reference manual detailing 147 species of edible seaweed, illustrated extensively to aid in identification and application. Casual home cooks seeking quick, weeknight-friendly recipes or step-by-step culinary instructions will find this technical catalog overly academic and poorly suited to their kitchen needs. Instead, it appeals directly to dedicated food scientists, advanced culinary historians, and reference-minded professionals who value raw data on nutritional composition and commercial biomass over narrative prose. Those desiring an approachable, recipe-driven introduction to cooking with marine vegetables should look elsewhere, but serious culinary researchers will appreciate its encyclopedic depth.