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Sea vegetables have been used for centuries in Asian, Irish, English and other cuisines to provide nutrition and flavor. Now they can be found in menus everywhere.
From well-known dishes such as Miso Soup and Soba Salad with Arame to new classics such as Sea Palm Chicken Salad and Garlic Dulse Mashed Potatoes, here are 150 delicious meals including Nori on Pasta, Corn Soup with Kombu, and Hiziki in a Blood Orange/Walnut/Dill Salad. Includes an indispensable color photo reference guide that shows all of the major sea greens available from agar to wakame, and explains everything about each including how to buy, store, rehydrate, cook, and enjoy them anytime.
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