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Book Les Algae, ten ways to prepare them - Editions de l'Esture

Marque : Les éditions de l'épure

Usual price 10.00 €
Promotional price 10.00 € Usual price
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Discover 10 ways to prepare algae according to Nathaly Ianiello, innovative recipes that highlight the nutritional richness of these marine treasures. Reveal all the versatility and delicacy of algae on your plate! "I have plunged a lot and swim in my life, and I now have a house in Brittany. Add to that a passion for ecology, the sea and the kitchen, and you will understand why I could not miss the incredible field of possibilities opened by algae. In a world of climate upheavals, algae will certainly save men. Eating algae and spirulina is almost, in fact, a political act, in any case of radical citizenship: they grow without energy or water, and without recourse to chemical inputs. Rich in vitamins, fibers, proteins and trace elements essential to our health, they can nourish populations and avoid soil sterilization while capturing CO2. The ten butter recipes with algae Caviar of fresh seaweed rollers beef-algae stuffy stuffed under the skin flat fish with algae, baked in the oven pecked in habit of sea lettuce raw scallops in hot-colored leeks Kombu risotto with seaweed and seawater dense chocolate chocolate with pioca

Sku:1011594


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Portrait of the author

Journalist and author specializing in the environment for thirty years, Nathaly Ianniello wrote for the press and written several culinary, ecological or educational books, as well as specialized novels for adolescents. The protection of natural areas and oceans constitutes its favorite field. In 1993, she discovered Japan where she then returned regularly. Passionate about cooking, she created in 2004 "Cuisine", a school in which Japanese products, especially algae, quickly occupy an important place. Between 2015 and 2017, she directed the kitchens of her restaurant "Nana". His last two pounds, zero plastic in our oceans and small abecerse of ecogestes to protect our oceans, relate to the sea.

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