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0 Book - Cuisiner les algues - Biovie & BRETALG - Ed. Marie Claire
Inspiration for cooking seaweed daily, both raw and cooked
Co-written with BRETALG, published by Marie Claire
⚠️ Please note : BOOK IN FRENCH
€14.90
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Cuisiner les algues - Aurélie Viard and Elsa Pointud - Marie-Claire Editions
⚠️ Please note : BOOK IN FRENCH
It is an honor that has been bestowed upon us by Éditions Marie Claire. by entrusting us with the direction of this work and vegetarian recipe book that puts seaweed at the center of the plate.
Algae deserve to be adopted daily in the kitchen with joy and simplicity to combine ecological commitment and plant-based eating. Between creations and iodized revisits, these recipes are all vegetarian and sometimes completely vegan and/or raw. Easy to make, they are an alternative to meat because edible seaweeds are a source of protein as well as nutrients and trace elements.📘 This very first book by Aurélie Viard and Elsa Pointud, as authors, is a culmination of all the work done over the past 10 years to highlight seaweeds and promote their limitless benefits to a wider audience. Aurélie, a specialist in raw cuisine and a daily consumer of seaweeds, and Elsa, manager of BRETALGWho knows all the secrets of these exceptional plants, shares with you their best recipes, from breakfast to dinner, including snacks!
This book is simple, pleasant, The recipes are easy to prepare. and the book is offered at a very affordable price.
Discover these 50 Vegetarian Recipes to make you adore algae ! !
On the program: Juice, crackers, pies, carpaccio, tabbouleh, as well as cookies and jams !
✨ Discover the world of seaweed in cooking during Éric and Aurélie's appearance on the set of Télé Matin - the flagship show of France 2 - and also watch a report filmed in Roscoff with:✨ As well as this excerpt from a report produced by France 3 where Eric introduces you to various fresh seaweeds:
✨ To learn more, check out our following articles and many others on the Algae category from our blog:
Irish Moss: The Marine Superfood with Numerous Health Benefits
Vegetable broth with Irish Moss: the alternative to bone broth
Seaweed and Microalgae: Benefits, Nutrients, Culinary Uses
Demystifying the Relationship Between Algae and the Thyroid
Fucoidan: Unveiling the Benefits of Brown Algae for Inspired Longevity
Seaweed: the superfoods of the sea, allies for your health and the planet
Fucoxanthin: Can this brown algae really help with weight loss ?
Okinawa diet and seaweed: the longevity secret of Japanese centenarians
Plant-based iron: why algae outperforms red meat
Algae Proteins: The Complete Alternative to Meat Decoded
Aurélie Viard
Passionate about the gastronomic world of raw food, Aurélie experiments and designs custom recipes. Each new food item listed on Biovie is an opportunity for her to explore new flavors. For Aurélie, seaweed is a universe in itself. Various trips to Asia have convinced her that these sea vegetables have a rightful place in our daily culinary practices, especially in their raw form, the most noble.
Elsa Pointud
Elsa is the co-manager of the company. BRETALG since 2015. Specialized in the harvesting and processing of organic Breton seaweed, she knows the specifics of each seaweed variety better than anyone. Her expertise in edible seaweed allows her to convey the best flavors of these marine plants to create delicious and surprising recipes.
- 128 pages
- 18 x 23 cm
- paper from sustainably managed forests
- Marie-Claire Editions
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