First published by Algamar in May 2002.
The book contains 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.
Edited 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”.
The book 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.