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Seaweed Cooking

Seaweed Cooking

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🌊 Invite this wild product with numerous nutritional benefits to your plates.

Seaweed crackers, kombu sesame chips, pea-wakame risotto, dashi broth, chocolate-nori mousse, rhubarb-nori pannacotta… With the rhythm of the tides, Tiphaine Perron, a professional forager, introduces you to the sustainable harvesting of seaweed and their cooking, throughout the seasons. From sea lettuce to wakame, from nori to royal kombu, she shares her expertise to recognize, preserve, and enhance the seven most well-known seaweeds of our coasts. With 40 iodized, savory, and sweet recipes, she blends land and sea for creative, accessible, and sustainable cooking. 🌊🍽️❤️

What you will find in this book:

  • 🌊 7 seaweeds under the microscope: sea lettuce, wakame, nori, royal kombu, and more — how to recognize, harvest, and preserve them
  • 🍽️ 40 iodized recipes: savory and sweet, accessible and creative, for all seasons
  • 🌿 Sustainable foraging: a respectful approach to coastal ecosystems
  • 📸 Photographs by Kathleen Junion

💡 Why this book is essential:

  • 🌟 Written by Tiphaine Perron, aquaculturist, artist, and cook, founder of Cœur d'algues, who has been offering walks on the Breton shore from Roscoff to Saint-Malo for several years, as well as workshops, culinary events, and courses focused on seaweed knowledge
  • 🌊 A respectful approach to coastal ecosystems, for creative and sustainable cooking
  • 🥗 Ideal for nature enthusiasts, wild food lovers, and sea enthusiasts

📦 Information:

  • ✍️ Author: Tiphaine Perron | Photographs: Kathleen Junion
  • 🏷️ Publisher: Ulmer éditions | Collection: Cooking Nature
  • 📄 144 pages | Size: 15 × 20.5 cm
  • 📅 Year of publication: 2026
  • 🔢 ISBN: 9782379224904

Because the sea has so much to offer — and seaweed finally deserves its place on our plates! 🌊✨

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