its second edition, the book has 272 pages with individual
descriptions of edible Atlantic algae, how they are harvested,
details of their nutritional value, scientific data, medicinal
properties, photographs and more than 70 recipes.
by Clemente Fernández Sáa, co-founder of Algamar,
this is a work of reference on the sea vegetables of Spain.
Based on the most prestigious scientific studies, it is designed
to be a practical and informative book about the exceptional
wealth of our “underwater Atlantic vegetable garden”.
contains tables of nutrients and menus classified according
to each sea vegetable, soaking and cooking times, and the
different ways of eating them, with numbered recipes: first
courses, main courses, desserts, sauces and pâtés.