At Home With Umami

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At Home with Umami

Laura Santini
At Home with Umami Book PDF

Author : Laura Santini
Publisher : Ryland Peters & Small
Page : 0 pages
File Size : 45,8 Mb
Release : 2015-10-08
Category : Cooking
ISBN : 1849756678

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At Home with Umami by Laura Santini Pdf

Explore the wonder and magic of the fantastic fifth taste with over 60 tantalizing recipes that take flavor to another dimension. Umami is the super-savory fifth basic taste. It is both ubiquitous and elusive, present but often unrecognized, and it has the extraordinary ability to enhance individual flavors, transporting dishes to another level. It is the taste that keeps on giving long after salty, sweet, bitter, and sour flavours are spent. Umami is a Japanese word that translates as ‘savoury deliciousness’, but it is far from a Far Eastern concept. It is absolutely universal and does not belong to any single culture—it can be shared, enjoyed and appreciated by all those in possession of a tongue. Everyone has experienced it—the salted anchovy that melts into the tomato of a pizza, the irresistible marriage of pancetta and Parmesan in a creamy spaghetti carbonara, or the rich, caramelized chorizo in a pan-fried calamari and chorizo salad. Once understood, umami is your best friend both in and out of the kitchen. Umami-rich ingredients will add magic to any dish, and make great cooks out of all of us. In this book, you’ll discover extraordinary new flavor combinations in dishes such as Steak Tagliata, Umami Rub and Garlic Pesto; Dark Chocolate and Orange Chilli Con Carne; and Sunshine Laksa with Crab, Snow Peas, and Millet. This book contains a taste of the wonder and magic of umami, and once bitten you will forever be smitten.

Umami

Ole G. Mouritsen,Klavs Styrb¾k
Umami Book PDF

Author : Ole G. Mouritsen,Klavs Styrb¾k
Publisher : Columbia University Press
Page : 282 pages
File Size : 45,7 Mb
Release : 2014-04-22
Category : Cooking
ISBN : 9780231168908

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Umami by Ole G. Mouritsen,Klavs Styrb¾k Pdf

In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Umami

Laia Jufresa
Umami Book PDF

Author : Laia Jufresa
Publisher : Simon and Schuster
Page : 256 pages
File Size : 49,7 Mb
Release : 2016-07-07
Category : Fiction
ISBN : 9781780748931

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Umami by Laia Jufresa Pdf

In five extraordinary apartments live five extraordinary families. Designed in the shape of a tongue, each apartment takes the name of a flavour – sweet, salty, sour, bitter and umami. And the tenants are no less eccentric. In Umami lives retired food anthropologist Alf, landlord and creator of the building. At Bitter lives manic depressive Marina, who neither eats nor paints but invents colours with words; at Sour lives newly parented (as well as New Age) couple Daniel and Daniela; and at Salty lives the Perez-Walkers with their daughter Ana, aka Agatha Christie, a precocious twelve-year-old who spends her days buried in detective novels to forget the unresolved death of her younger sister. Alf is also grappling with the death of a loved one. Recently bereaved, he types letters to his dead wife in the hope she will somehow respond, and together Alf and Ana lean on and support one another – until their lives threaten to spiral out of control. Darkly comic and dizzyingly inventive, Umami is a remarkable and heart-wrenching novel that is as compelling as it is whimsically devastating. Laia Jufresa’s work has appeared in McSweeney’s, Pen Atlas and Words Without Borders. In 2015 she was invited by the British Council to be the first ever International Writer in Residence at Hay Festival in Wales, and in the same year she was named as one of the most outstanding young writers in Mexico as part of the project México20. Umami is her first novel. She lives in Cologne, Germany. Sophie Hughes is a literary translator and editor living in Mexico City. Her translations have appeared in Asymptote, PEN Atlas, and the White Review and her reviews in the Times Literary Supplement and Literary Review.

Umami Bomb

Raquel Pelzel
Umami Bomb Book PDF

Author : Raquel Pelzel
Publisher : Workman Publishing Company
Page : 321 pages
File Size : 42,6 Mb
Release : 2019-09-03
Category : Cooking
ISBN : 9781523508648

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Umami Bomb by Raquel Pelzel Pdf

One of Food52's Best Cookbooks of Fall 2019 One of Epicurious' 12 Best Gift Ideas for the Vegetarian in Your Life “Umami Bomb is your go-to guide for infusing every meal with deliciousness....Thanks to Raquel’s clever ideas and the abundant flavor in her smart, streamlined recipes, this book is set to become a kitchen classic.” —Lindsay Maitland Hunt, author of Healthyish and Help Yourself Ingeniously built around the use of eight umami-rich ingredients—aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast—Umami Bomb's 75 recipes are bursting with the sublime, savory fifth taste—and they're vegetarian! Turn mushrooms into “lardons” for a bold take on Southern black-eyed peas and greens. Caramelize onions to use in the best grilled cheese ever. Add a secret spoonful of soy sauce to the frosting of your next chocolate cake—the soy taste disappears but leaves behind an unexpected depth of flavor. Part of the brilliance of Umami Bomb is how the recipes layer these key ingredients to amplify their effect—like adding miso to an already cheesy cacio e pepe sauce for pasta so savory and delicious you’ll do a double take. Umami Bomb "addresses the “depth” issue for vegetarian cooks with a love letter to umami... [Pelzel's] insanely next-level grilled cheese recipe deploys two umami bombs — miso and caramelized onions — and, dare I say, is as satisfyingly decadent as a burger." —Jenny Rosenstrach, A Cup of Jo

Dashi and Umami

Cross Media Staff
Dashi and Umami Book PDF

Author : Cross Media Staff
Publisher : Unknown
Page : 0 pages
File Size : 42,9 Mb
Release : 2009
Category : Cooking, Japanese
ISBN : 1897701934

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Dashi and Umami by Cross Media Staff Pdf

The history of haute cuisine in Japan, with an emphasis on dashi and umami. Heston Blumenthal and other chefs contribute their dashi recipes.

Japanese Home Cooking

Sonoko Sakai
Japanese Home Cooking Book PDF

Author : Sonoko Sakai
Publisher : Shambhala Publications
Page : 306 pages
File Size : 55,6 Mb
Release : 2019-11-19
Category : Cooking
ISBN : 9780834842489

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Japanese Home Cooking by Sonoko Sakai Pdf

“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

Flash Cooking

Laura Santtini
Flash Cooking Book PDF

Author : Laura Santtini
Publisher : Quadrille Publishing
Page : 176 pages
File Size : 46,8 Mb
Release : 2011
Category : Cooking (Natural foods)
ISBN : 1844009955

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Flash Cooking by Laura Santtini Pdf

This is a collection of ideas and recipes for healthy meals that are quick and easy to prepare as well as tasting incredible - flash food is not just a way of cooking, but a way of life.

The Fifth Taste

Anna Kasabian
The Fifth Taste Book PDF

Author : Anna Kasabian
Publisher : Universe Publishing(NY)
Page : 0 pages
File Size : 48,6 Mb
Release : 2005
Category : Cookery, American
ISBN : 0789313561

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The Fifth Taste by Anna Kasabian Pdf

The Fifth Taste: Cooking with Umami See how easy it is to make the most appetizing, delicious and satisfying food ever by including ingredients with umami, the fifth taste. What is umami? It's another basic taste, like sweet, sour, salty, and bitter. But it's not an ordinary taste. Umami is that rich, savory, extra-satisfying taste of mushrooms, steak, cheese, oysters, and red wine — just a few of the many foods loaded with umami. Umami is a quick and easy way to boost flavor dramatically by waking up taste buds you never knew you had. Science only recently proved its existence, and the world of food and cooking is catching on fast. In the last year, reports on umami appeared in the New York Times, Saveur, Wine Spectator, Food and Wine, The New Yorker, and numerous other publications. And every day more chefs and home cooks are wowing guests, family and friends with fabulous-tasting umami-rich food. The Fifth Taste: Cooking with Umamiis the first book ever to tell what umami really is, which foods have it (and which don’t), and how to use umami every day for some of the best meals you’ve ever had. -------- With more than 50 umami-rich recipes from 25 top American chefs. Advance Praise forThe Fifth Taste: Cooking with Umami “Anna and David Kasabian have not only written a scientific tell-all book about this mysterious ingredient, but they have also included amazing recipes - revealing a new genre in cooking and exciting new tastes for the palate.” Mario Batali, chef and author “Great cooks throughout the centuries have spontaneously understood the essential quality of individual ingredients and have instinctively combined these to create superlative concoctions. In this fascinating book, the Kasabians argue convincingly that this intuitive knowledge of cooks has a name: Umami.” Jacques Pepin, chef, author and educator “Finally a cookbook I've been waiting for-one that explains the elusive qualities of umami. Anna and David Kasabian are trailblazers. Not only do they explain and describe this mysterious element of flavor, they show us how to use its power in our cooking. An important and original book." Michael Ruhlman, author,The Making of Chef,The Soul of a ChefandCharcuterie “I found the book to be an excellent synthesis of what umami IS with its practical use in cooking. I believe it will be a milestone in the deliberate incorporation of umami into western gastronomy.” Dr. Robert L. Wolke, author,What Einstein Told His CookandWhat Einstein Told His Cook 2, The Sequel “As exciting and intriguing a read as you’ll find in any cookbook published this year. Then there are the recipes. If umami is a good taste — and it is — what better than a cookbook to showcase it? Mark Bittman, author,How to Cook Everything(From the Foreword) Over 50 delectable umami recipes, for every occasion and for every level of cooking skill, such as: ·Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa from Rick Bayless ·Sea Scallops with Mashed Potatoes and Red Onion Confit from Daniel Boulud ·Cornish Game Hens Braised in a Pot with Summer Vegetables from Bradley Ogden ·My Father’s Famous Shrimp Hors d’Oeuvres from Lydia Shire ·Lamb Shanks with Tomatoes from Christopher Kimball ·Spicy Sour Botan Shrimp from Nobu Matsuhisa Plus more everyday umami recipes, including ·Maxed-Out Meatloaf ·Ragumami Tomato Two Meat Pasta Sauce ·Asparagus Frittata ·Coq au Vin Nouveau ·Please-Pass-the-Umami Toasts ·Vegetarian Muffaletta Roll-Ups ·And more

How to Taste

Becky Selengut
How to Taste Book PDF

Author : Becky Selengut
Publisher : Sasquatch Books
Page : 240 pages
File Size : 40,7 Mb
Release : 2018-03-13
Category : Cooking
ISBN : 9781632171061

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How to Taste by Becky Selengut Pdf

This engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook. How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson. How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.

Umami

Michael Anthony
Umami Book PDF

Author : Michael Anthony
Publisher : Unknown
Page : 0 pages
File Size : 45,9 Mb
Release : 2014
Category : Cooking
ISBN : 488996391X

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Umami by Michael Anthony Pdf

Highly qualified food and nutrition scientists combine with some of the world's greatest chefs to produce this superbly illustrated revelation of the mysterious 'fifth taste' that has gained global recognition in recent years and has become such a key component in cooking. Featuring information on the science of the umami taste, and with recipes from world-class chefs such as Heston Blumenthal, Alexandre Bourdas, Michael Anthony and many more, Umami: The Fifth Taste presents wonderful new possibilities for cuisines of every genre and culinary style.

The Flavor Equation

Nik Sharma
The Flavor Equation Book PDF

Author : Nik Sharma
Publisher : Chronicle Books
Page : 361 pages
File Size : 55,9 Mb
Release : 2020-10-27
Category : Cooking
ISBN : 9781452182858

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The Flavor Equation by Nik Sharma Pdf

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

The First Mess Cookbook

Laura Wright
The First Mess Cookbook Book PDF

Author : Laura Wright
Publisher : Penguin
Page : 312 pages
File Size : 51,6 Mb
Release : 2017-03-07
Category : Cooking
ISBN : 9780143194873

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The First Mess Cookbook by Laura Wright Pdf

National Winner for Gourmand World Cookbook Awards 2017 - Blogger category Winner of the 2018 Taste Canada Awards - Health and Special Diet Cookbooks, Silver The creator of the popular Saveur award-winning blog The First Mess shares over 125 seasonal, plant-based, and beautifully prepared healthy recipes in her eagerly anticipated debut cookbook Home cooks head to The First Mess blog for Laura Wright's simple-to-prepare, seasonal vegan recipes, but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Laura presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125-plus produce-forward recipes showcase the best each season has to offer, and as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working at her family's local food market and vegetable patch in the Niagara region of southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working in one of Canada's original farm-to-table restaurants, she launched The First Mess blog at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and quickly attracted a large international following. The First Mess Cookbook is filled with more of the exquisitely prepared plant-based recipes and lush photography that fans of the blog have come to expect. With recipes for every meal of the day, like Fluffiest Multigrain Pancakes, Meyer Lemon Romanesco Glow Salad, and Eggplant "Bolognese" Pasta, and desserts like Earl Grey Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.

The Umami Strategy

Aga Szóstek
The Umami Strategy Book PDF

Author : Aga Szóstek
Publisher : Bis Publishers
Page : 0 pages
File Size : 46,6 Mb
Release : 2021-02
Category : BUSINESS & ECONOMICS
ISBN : 9063695799

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The Umami Strategy by Aga Szóstek Pdf

Creating a unique value for your customers is crucial if you want to differentiate in an overcrowded market. To do so, you need to define a powerful strategy that determines consistent action across your organisation to deliver your unique flavour. How can you make it happen? How do you build a powerful yet actionable strategy, and successfully implement it across your organisation? Many leaders, marketers and designers try to answer these questions. The Umami Strategy proposes a novel approach that will help you build and execute an experience strategy that is inspirational, aspirational and motivational. Enjoyable, practical and full of hidden gems and tips, this book will help you get your organisation to align with building a unique market value through delivering memorable experiences to your customers. Because to be noticed, you need to stand out of the crowd."

The Fish Sauce Cookbook

Veronica Meewes
The Fish Sauce Cookbook Book PDF

Author : Veronica Meewes
Publisher : Andrews Mcmeel+ORM
Page : 190 pages
File Size : 43,8 Mb
Release : 2015-09-08
Category : Cooking
ISBN : 9781449471316

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The Fish Sauce Cookbook by Veronica Meewes Pdf

Acclaimed chefs find innovative uses for this classic Asian staple—with fifty recipes ranging from meat and pasta dishes to cocktails and desserts. Long used as a key umami flavor in Asian cooking, fish sauce is becoming a ubiquitous ingredient with prominent chefs finding new and unexpected ways to add it to their dishes. In The Fish Sauce Cookbook, readers will discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny sauce. Starting with the formula for making homemade fish sauce, author Veronica Meewes dives into a wide variety of fare, from slow-roasted meats and classic Italian pasta dishes to craft cocktails, salad dressings, and even desserts. Renowned chefs and food personalities from around the globe share original recipes, such as Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer’s Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.

The Seaweed Cookbook

Xa Milne
The Seaweed Cookbook Book PDF

Author : Xa Milne
Publisher : Penguin UK
Page : 224 pages
File Size : 54,9 Mb
Release : 2016-08-25
Category : Cooking
ISBN : 9781405925266

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The Seaweed Cookbook by Xa Milne Pdf

'[Seaweed] is like dynamite - [it has] fiber, nutrients, all the minerals, [it] aids digestion - unbelievable' Jamie Oliver Seaweed is one of the best superfoods on the planet and eating it provides a wide range of health benefits. From aiding weight loss to regulating blood sugar levels, this hero ingredient is an excellent source of vitamin C, protein and iron. In fact, it is the food source with the broadest range of minerals, and is readily available across the UK. In The Seaweed Cookbook, seaweed expert Xa Milne offers over 75 delicious, nutritious recipes. From snacks and small plates to drinks, mains and sweet treats, there's something for any time of the day, for all occasions: - Beetroot seaweed hummus - Salsa Verde with added umami - Life-saver seaweed rice - Grilled sea bass with tarragon, lemon and Shony - Lean green seaweed tonic smoothie - White bean and sausage stew with Dulse aioli - Thai pork balls with Kombu and chilli - Hugh Fearnley-Whittingstall's foil-baked fish with smoked Dulse and garlic - Damson cranachan - Coconut, carrot and seaweed loaf As a healthy substitute for salt or as the centrepiece of your meal, incorporating seaweed into your daily diet is effortless with The Seaweed Cookbook.